Pasta with Truffles, Zucchini, and Mushrooms

MAIN HEALTHIER LIVES VEGETARIAN

This recipe is created by

Ingredients

650g Linguine Barilla

37,5 ml olive oil

25 g fresh garlic

250 g onion

1kg zucchini

650g button mushrooms

400g Boursin professional truffle-flavoured cheese

500g cherry tomatoes

Nutrition Information

Per 100 g:

Energy: 359 kcal, Energy: 1521 kJ, Fat: 2 g – Of which saturated fatty acids: 0.5 g, Carbohydrates: 71 g – Of which sugars: 3.5g Protein: 13 g – Dietary fiber: 3 g – Salt: 0.01 g

Instructions

Heat the olive oil in a large pot.
Mince the garlic and onion. Slice the zucchini and mushrooms into thin strips. Cut the cherry tomatoes in half lengthwise.
Sauté the garlic and onion in the olive oil until they become translucent but do not brown. Then add the zucchini and mushrooms, and sauté until tender, then set aside.
Cook the linguine al dente in a large pot of boiling water. Reserve 2 to 3 ladles of the pasta cooking water, then set aside.
In a mixing bowl, whisk the truffle-flavored Boursin with the pasta cooking water until you achieve a creamy, semi-liquid texture. Add this sauce to the vegetables and mix well.
Toss the cooked linguine with the vegetables and sauce.
Arrange the linguine, vegetables, and sauce in shallow bowls, and garnish with fresh cherry tomatoes. Serve immediately.

During the season, you can garnish your dishes with a few slices of fresh truffle. For example, burgundy grey truffle in autumn.