Name: Mushroom and truffle cream cheese spaghetti
Total time: 900 s
Yield: 4
Ingredients: 2 pack white mushroom; 25 gram thyme; 400 gram spaghetti; 2 tablespoon black truffle oil; 1 tablespoon extra-creamy soft cheese; 20 gram parmesan; 60 gram rocket; 1 tablespoon olive oil

Step 1

Heat 1 tbsp olive oil (15 mL) in a large non-stick frying pan over a medium-high heat.

Step 2

Add the mushrooms (2 packs) and most of the thyme (25 g) and fry for around 5 minutes.

Step 3

Cook the spaghetti (400 g) in a large saucepan of salted water over a medium-high heat according to the pack instructions.

Step 4

Drain the spaghetti, preserving some of the cooking water, then add it to the pan with the mushrooms.

Step 5

Add the truffle oil (30 mL) and soft cheese (7 g) along with 2-3 tbsp pasta water and toss everything together for a few minutes until a thick, creamy sauce forms.

Step 6

Serve with a scattering of parmesan (20 g) and a handful of rocket (60 g) leaves.

Mushroom and truffle cream cheese spaghetti

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