Creamy Truffle Mushroom Burrata Pasta
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Creamy Truffle Mushroom Burrata Pasta

with Rocket, Pine Nuts and Garlic Bread

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

1 unit(s)


(Contains Cereals containing gluten)

15 grams

Pine Nuts

180 grams


(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

10 grams

Vegetable Stock Paste

(Contains Celery)

125 grams


(Contains Milk)

150 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Truffle Zest

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

100 milliliter(s)



Nutritional information

Energy (kJ)3953 kJ
Energy (kcal)945 kcal
Fat50.3 g
of which saturates25.8 g
Carbohydrate96.8 g
of which sugars10.9 g
Protein26.6 g
Salt1.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Saucepan
Small Bowl



Bring a large saucepan of water to the boil with 0.5 tsp salt. Preheat your oven to 220°C/200°C fan/gas mark 7. 

Peel and grate the garlic (or use a garlic press). 

Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).


Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. 

Once toasted, remove from the pan to a small bowl and set aside. Keep the pan, you'll use it in a second.


When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. Set aside.


Meanwhile, heat a drizzle of oil in your frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Stir in the remaining garlic and cook for 1 min. Then add the vegetable stock paste and water (see pantry for amount).

Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.


Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 5-6 mins. Once cooked, remove from your oven.

Drain the burrata.

Once the sauce is reduced, stir in the creme fraiche until well combined. Then bring back to the boil and add a good grind of pepper. Remove from the heat.


Stir the cooked pasta and the truffle zest into the creamy sauce. Taste and add more salt and pepper if needed. TIP: Add a splash of water if you feel it needs it.

Divide the pasta between bowls and top with the rocket. Halve the burrata and place on top of the rocket. Drizzle over the balsamic glaze and a drizzle of olive oil. Scatter over the pine nuts. Cut your garlic bread into triangles and serve alongside. 


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