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Penne with truffle cream and fried mushrooms

Serves: 4 
Preparation 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

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