Elevate your pasta night with this Burrata & Truffle Pappardelle.
Indulge in the rich aroma of truffle, paired with the creaminess of Burrata. Each bite of pappardelle feels like pure luxury!
| 1 | Burrata |
| 250g | pappardelle pasta |
| 2 tbsp | olive oil |
| 1 | shallot, finely chopped |
| 2 tbsp | thyme leaves |
| 300g | Swiss brown mushrooms |
| 1/4 cup | white wine |
| 1 cup | chicken or vegetable stock |
| 60g | butter |
| 2 tbsp | chopped parsley |
| 1 tbsp | truffle paste |
| sea salt and cracked black pepper |
| 1 | Chop half the mushrooms finely and thinly slice the other half. |
| 2 | Heat a large frypan over med/ high heat, add olive oil, shallot, garlic and thyme and sauté until softened. |
| 3 | Add mushrooms, season with salt & pepper and sauté for five minutes. |
| 4 | Add wine and allow to reduce by half. |
| 5 | Add stock and allow to reduce by half. |
| 6 | Add butter and simmer until melted. |
| 7 | Cook pasta, add to the sauce with the parsley and toss to mix through. |
| 8 | Transfer the pasta onto a serving plate, place the burrata on top, cut open and garnish with truffle paste. |
| 9 | Mix the creamy Burrata through and serve. |
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