Truffle Mushroom Tagliatelle

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Jasmine

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Today I’m sharing a honed version of a classic dish I’ve been making for a while now; this truffle mushroom tagliatelle is quick, has some really nice flavours and with a few presentation skills, it looks as though you made a lot more effort than you did! It’s perfect for date nights, especially if you want to skip expensive Valentine’s Day set menus and have an evening in…

INGREDIENTS

Pasta:

Tagliatelle (though Fettuccine will also work)

Garlic truffle mushrooms:

Butter

Garlic

Mixed mushrooms (I used a chestnut, shiitake and a couple of oyster mushroom varieties)

Truffle oil (look for a product that contains at least a little real white truffle, not just aroma)

Everything else:

Lemon

Tarragon (a fresh herb that’s perfect with lemon)

Italian hard cheese (Pecorino works nicely, or any vegetarian alternative)

Baby spinach

Double cream

TIPS

Mushrooms can be a real pain to cook with due to the amount of moisture they release in the cooking process, so before you begin any cooking, I recommend starting your prep by washing the mushrooms and setting them on some fragrance-free kitchen roll to dry off a little before cooking (I also lightly press kitchen roll over the top to absorb additional water).

For this recipe, we’re using both pasta water and double cream; this is really just to provide a bit of ‘insurance’ to achieve that creamy quality. The starches in the pasta water will emulsify with the fats in the cheese to create a sauce and the dash of added cream just helps things along a little!

Truffle Mushroom Tagliatelle

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A tasty but quick entry-level pasta dish

No special equipment or advance prep required

Ingredients

  • 250g of dried Tagliatelle pasta (save the water it’s cooked in)
  • 1 tbsp of truffle oil
  • 1 tbsp of butter
  • 2 cloves of garlic (finely chopped / minced)
  • 200g of mixed mushrooms (I used chestnut, shiitake and oyster) (sliced / torn apart or smaller ones can be left whole)
  • 50g Italian hard cheese (finely grated) (plus a little extra to garnish)
  • 2 tbsp of double cream
  • 80g of spinach (roughly chopped)
  • Juice of 1 lemon
  • 2 sprigs of tarragon (c. 3g) (chopped)
  • Salt and pepper to taste

Directions

  1. Bring a well-salted saucepan of water to a rolling boil, then add the dried pasta to the boiling water and cook until al dente as per the pack instructions
  2. In a separate, shallow, wide-based pan, melt the butter and truffle oil together, and add the garlic; cook for a couple of minutes until fragrant
  3. Add the mushrooms to the garlic, season to taste and cook for around 7 minutes until most of the water is evaporated and your mushrooms are firm and golden
  4. Add the chopped spinach and cook until just wilted
  5. Add the cooked pasta and toss everything together, then turn off the heat
  6. Sprinkle over the hard cheese, add c. 1 cup of pasta water and toss together
  7. Add the double cream and 3/4s of the fresh tarragon
  8. Serve with the reserved tarragon sprinkled on top and grate over a little extra hard cheese and an extra drizzle of truffle oil (presentation tip: use a pair of tongs to spin the pasta into a nest within a ladle to create a more aesthetic look)

Let me know if you try my signature pasta dish!

Check out the step-by-step below:

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