RecipesPasta, Noodles, Rice And Pulses

Tagliatelle With A Mushroom and Truffle Sauce

Creamy smothered tagliatelle and mushrooms make this pasta dish very comforting.

Dairy Free
Vegan
Vegetarian
Tagliatelle With A Mushroom and Truffle Sauce
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Ingredients

For the recipe:
  • 50g/ 2oz butter (or vegan block/olive oil)
  • 50g/ 2oz plain flour
  • 500ml/1pt milk
  • A pinch Steenbergs organic cayenne pepper
  • A pinch Steenbergs organic lemon pepper
  • ½ teaspoon Steenbergs truffle salt
  • Handful of chopped chestnut mushrooms
  • tagliatelle
  • French Beans
  • Tender Stem Broccoli

Creamy smothered tagliatelle and mushrooms make this pasta dish very comforting. The addition of truffle salt gives a mellow flavour which works, alternatively try Steenbergs porcini salt.

Method

01
Melt the butter gently without it getting browned. Add the flour and mix thoroughly. Carefully and slowly add the milk, thoroughly mixing it in to smooth out the lumps. Be patient and pour in small amounts at the start and then build it up. When it’s nice and smooth, add the cayenne pepper and the organic lemon pepper and truffle salt.
02
Now fry up the mushrooms in a hot knob of melted butter. Turning regularly until nicely browned all over. Add these to the truffle white sauce and stir thoroughly. Put to one side.

Make the tagliatelle and steamed vegetables:

01
Cook the tagliatelle until just cooked, i.e. with a slight al dente bite and drain off. Warm up the truffle and mushroom sauce and mix in with the tagliatelle. Chop some fresh parsley and sprinkle over the top. Serve onto warmed plates.
02
Steam some fresh tender stem broccoli and French beans until just cooked. Drain and then add a bit of butter or olive oil, a few drops of lemon juice and a decent pinch of Steenbergs Smoked Sea Salt and stir around. Serve immediately.