Super Natural by Sarah Graham

Author:Sarah Graham
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2020-01-24T00:00:00+00:00

NOTE Make this dairy free: Instead of using cream, soak 1⁄4 cup cashew nuts in water for an hour, rinse and then blitz along with 1⁄4 or 1⁄3 cup water until smooth. Stir this into the sauce as you would the cream.

MUSHROOM FETTUCCINE WITH TRUFFLE OIL

We eat this so often that I could probably make it in my sleep, and so I thought it high time that I share it with you too. We either serve it with slightly scruffy (but beautiful and always special) homemade pasta (because my girls love to help with the pasta machine), or a brown rice spaghetti that we enjoy and which is a little lighter than regular dried wheat pasta. Either way, it’s delicious with whatever pasta you have stashed in your pantry. The truffle oil might seem pretentious and maybe you’ll roll your eyes, but I promise you will swoon when eating it. And did I mention that it can be on your fork in 15 minutes?

Serves 4 • Ready in 15 minutes • Vegan option

WHAT YOU NEED

400g fettuccine

1 Tbsp olive oil

1 Tbsp butter or use extra oil

500g portabellini mushrooms, chopped

1 large clove garlic, crushed

1 cup cream

1 Tbsp truffle oil

salt and freshly ground black pepper

To serve

1 handful chopped fresh parsley

1 handful roasted almonds, roughly chopped

grated parmesan or pecorino

WHAT TO DO

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, drizzle with a little olive oil and set aside.

2. Meanwhile, place a large pot over medium-high heat and add the oil and butter. When the butter starts to foam, add the mushrooms and cook until golden (4–5 minutes). Add the garlic and cook for another minute, and then pour in the cream and truffle oil. Turn the heat down and leave to simmer until the sauce has reduced by about a third. Check the seasoning, add a little extra cream or hot water to loosen if necessary, and remove from the heat.

3. Stir the cooked pasta into the sauce and garnish with the fresh parsley and roasted almonds. Serve immediately with lots of fresh parmesan or pecorino.

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