10 Minute Creamy Truffle Mushroom Spaghetti

with Balsamic Rocket Salad

10 min

Difficulty: 1/3

Italian

Perfect for a midweek meal, this 10 Minute Creamy Truffle Mushroom Spaghetti can be on your table in a flash! Inspired by creamy alfredo dishes, we've added truffle to add an earthy depth of flavour.

Allergens

Utensils

Ingredients

Preparation

Boil a full kettle.
While it boils, heat a drizzle of oil in a frying pan on high heat.
Once hot, fry the mushrooms, 5-6 mins.
Season with salt and pepper.

Meanwhile, pour the boiled water into a saucepan with ½ tsp salt.
Boil the spaghetti, 8 mins.
In the meantime, stir the creme fraiche, veg stock paste and water (see pantry) into the mushrooms.
Bring to the boil, then lower the heat. Simmer, 1-2 mins.

Next, add the spinach to the sauce in handfuls, making sure it’s piping hot, 1-2 mins.
Once the pasta is cooked, drain.
Stir the cooked pasta, butter (see pantry) and half the cheese into the sauce.
Taste and season with salt and pepper. Add a splash of water if it's too thick.

Share the pasta between your bowls.
Sprinkle with the remaining cheese and the truffle zest.
Top with the rocket. Drizzle with the balsamic glaze to finish.

Nutrition per serving

3211

Energy (kJ)

768

kcal

Energy (kcal)

39.8

Fat

24.1

of which saturates

76.8

Carbohydrate

10.5

of which sugars

4.7

Dietary Fibre

25.1

Protein

1.94

Salt

Similar Recipes

Greek Inspired Honey Glazed Halloumi

with Butter Beans and Courgette

10 min 1/3

Prepped in 10 Prepped in 10 Family Friendly Family Friendly High Protein High Protein Low Carb Low Carb Source of Fibre Source of Fibre Veggie Veggie Veggie Protein Veggie Protein