a
M
Penne with truffle cream and fried mushrooms

Serves 4 people
Prep time 15-20 minutes
Difficulty Medium

Ingredients
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

Preparation
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, 250 g.

Penne – Organic Durum Wheat Semolina

Truffle Cream, Ceps & White Summer Truffle, 140 g.

Truffle Cream, Ceps & White Summer Truffle

Pepper - Lemon Peel, 150 g.

Pepper – Lemon Peel

Hungry for more?

test test test test test
test test test test test

Prep time Serves x people Difficulty Ingredientsxxxxxxxxxxxx Preparation xxxxProduct nameProduct nameProduct nameProduct nameHungry for more?

read more
Tomato salad with capers, olive and mint
Tomato salad with capers, olive and mint

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...

read more