Ultimate Creamy Truffle Mushroom & Burrata Pasta

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, transfer to a small bowl and set aside. Keep the pan for later.

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.

While the pasta cooks, thinly slice the mushrooms.

Heat a drizzle of oil in your (now empty) frying pan on high heat.

Once 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 more.

Stir through the vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.

While your sauce is simmering, bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins. Once cooked, remove from your oven.

Meanwhile, 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.