Informations supplémentaires
35 min.
|
641 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Thinly slice the mushrooms. Chop the garlic. Cut the lemon into wedges.
2. Cook the pasta
Add the pasta to the pot of boiling water and cook 9-11 minutes until tender. Drain.
3. Toast the panko
Heat a drizzle of oil in a large pan on medium high. Add the panko and roast 3-4 minutes until browned. Remove from the skillet and set aside.
4. Cook the mushrooms
Add a drizzle of oil and 1 tbsp. of butter to the pan and reduce the heat to medium. Add the mushrooms and cook 7-9 minutes until browned. Salt and pepper. Add the garlic and cook 1 minute.
5. Add the cream
Add 0.5 2P | 0.5 3P crumbled broth cube, the cream and 1/2 2P | 3/4 3P cup of water. Bring to a boil then let the sauce reduce for 3-4 minutes over medium heat. Add the cooked pasta and half the Parmesan cheese to the pan and mix well. Adjust salt and pepper to taste.
6. Plate your dish
In a bowl, mix the arugula with the breadcrumbs, a little lemon juice to taste, a light drizzle of oil, salt and pepper. Serve the pasta and garnish with the arugula, remaining parmesan and truffle oil to taste. Bon appétit!
180gFettucine
100gCremini Mushrooms
60gOyster Mushrooms
120mlCream 18%
30gGrana Padano Cheese
10mlTruffle oil
40gArugula
0.5unitLemon
20gPanko Breadcrumbs
2unitGarlic Clove(s)
0.5unitVegetable Broth Cube(s)
What you need
pot, strainer, pan, tongs, bowl
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
84g
28%
fat
24g
37%
cholesterol
50mg
17%
fiber
5g
20%
protein
23g
saturated
10g
50%
sodium
390mg
16%
sugar
5g
trans
0g