Serves 4 people
Prep time 15-20 minutes
1 pack Nicolas Vahé Penne
200 g brown mushrooms or oyster mushrooms
3 tbsp butter
Nicolas Vahé Pepper / Lemon
Nicolas Vahé Salt / French sea salt, for seasoning
2 jars Nicolas Vahé Truffle Cream / Ceps & white summer truffle
Kale for garnish
Boil the penne pasta following the instructions on the pack.
Trim and slice the mushrooms while the pasta is boiling. Heat 3 table spoons of butter in a frying pan and fry the mushrooms until golden. Season with salt and pepper with lemon.
Toss the warm pasta with truffle cream and divide between 4 soup plates. Top each plate with fried mushrooms and pour over the remaining butter from the frying pan. Garnish with kale.
Penne – Organic Durum Wheat Semolina
Truffle Cream, Ceps & White Summer Truffle
Pepper – Lemon Peel
Hungry for more?
Prep time Serves x people Difficulty Ingredientsxxxxxxxxxxxx Preparation xxxxProduct nameProduct nameProduct nameProduct nameHungry for more?
Prep time 15 minutes Serves 2-4 people Ingredients 4 beef tomatoes in various colours 1 tbsp Nicolas Vahé Capers with salt 2 tbsp Nicolas Vahé Mixed Olives 6 mint leaves 2 tbsp Nicolas Vahé Olive...
Prep time 25 minutes Serves 2-4 people Ingredients 2 heads of baby romaine lettuce 2 tbsp Nicolas Vahé Summer Truffle 50 g fresh parmesan flakes 2 tbsp Nicolas Vahé Olive Oil / Lemon Salt/pepper 4...