This pasta recipe with truffle taping in a delicious cream sauce is really enjoyable and super easy to make.
This is how you make it
Cut the mushrooms into pieces, finely chop the onion and garlic and cut the cherry tomatoes in half. Then heat some oil in a frying pan and fry the mushrooms until the moisture from the mushrooms has evaporated. Then add the onions and garlic and fry until soft on low heat.
For 4 persons
500 grams of mushrooms of your choice
200 grams of spinach
250 grams of cherry tomatoes
1 clove of garlic
2 onions
80 grams of truffle tapenade
50 grams Parmesan cheese +
some extra
250 grams of light cooking cream
300 grams of whole wheat pasta
Oil, salt and pepper
In the meantime, cook the pasta as indicated on the package.
As soon as the onion is soft, add the truffle tapenade and cooking cream. Stir and season with salt and pepper. As soon as the pasta is almost ready, add the spinach and cherry tomatoes to the truffle sauce. When the spinach has wilted, stir in the parmesan cheese. When the pasta is cooked al dente, drain the pasta and add it to the sauce. Stir.
Delicious with some extra parmesan cheese and possibly a handful of arugula and some roasted pumpkin seeds.
Enjoy your meal!