Creamy Truffle Mushroom Burrata Pasta
with Rocket, Pine Nuts and Garlic Bread
The quantities provided above are averages only.
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.
Ingredients
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
15 grams
Pine Nuts
180 grams
Linguine
(Contains Cereals containing gluten)
120 grams
Sliced Mushrooms
10 grams
Vegetable Stock Paste
125 grams
Burrata
(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)
Water
Nutritional information
Utensils
Instructions
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.
Enjoy!
