Pasta is probably my favourite food in the entire world. Saying that, I don’t eat it all the time so when I do, I want it to be good. Much to my boyfriend’s annoyance, I’ve started buying the extra super duper posh pasta from Waitrose. Even he admits you can taste the difference and I honestly believe it’s worth every penny. It does cost about £4 for 250g which is pretty expensive in pasta pounds but it’s incredible. It also means you don’t have to make overly complicated sauces - just enjoy the pasta itself.
This dish focuses on the quality of the papardelle and pairs it with some delicious truffle oil I bought in Florence. It tasted pretty spesh, if I say so myself.
Ingredients - Serves 2
Small handful of basil, finely chopped
Small handful of parsley, finely chopped
About 2 large portobello mushrooms per person, sliced 1/2 cm thick
Truffle Oil - I would say about 3-4 tbsp but do it to your taste
2 thin slices of salted butter
Freshly grated parmesan
Salt and Black Pepper
Bring a large pot of salted water to the boil. Meanwhile, heat a large frying pan with some butter and fry the mushrooms, making sure the pan is hot and you don’t overcrowd it. Season with some salt and pepper and turn off the heat when they’re cooked through. Cook the pasta per packet instructions. Drain and toss through the herbs, truffle oil and knob of butter. Taste and add seasoning or more oil if you like. Serve with the mushrooms on top and some freshly grated parmesan.
p.s. Here’s the link to the pasta on Ocado.com