Serves 4 people
Prep 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
Truffle Cream, Ceps & White Summer Truffle
Pepper – Lemon Peel
Hungry for more?
Irish Coffee
Prep time 10 minutes Serves 2 people Ingredients 4 tsp brown sugar 40 ml Nicolas Vahé Syrup, Irish Rum 400 ml hot, strong coffee 200 ml whipped cream 1 pack of Nicolas Vahé Milk Chocolate – Caramel,...
Hot Chocolate
Prep time 5 minutes Serves 2 people Ingredients 500 ml chocolate milk 1 bag of Nicolas Vahé Marshmallows, Classic 1 pack of Nicolas Vahé Dark Chocolate – Licorice & Chili, coarsely chopped...
Caramelised red onion with blue cheese and nutty syrup
Serves 2 people Difficulty 25 minutes Ingredients 1 red onion 2 tbsp Nicolas Vahé Balsamic Vinegar 2 tbsp Nicolas Vahé Sugar, Salt Caramel 50 g Nicolas Vahé Nut Mix, Smoked Almonds 50 g blue cheese...