Sunday, 7 June 2015

Creamy Lemon Pasta with Black Truffles

Caribbean food is my favourite cuisine, however Italian food has been a runner-up for some time on my list of favourite cuisines. I love Italian dishes and some of my favourite food memories of my childhood include eating homemade a lasagne and carbonara after a long day at school.

I have really begun to appreciate how broad and diverse Italian cuisine is and how simple it is to make as I have become older. My Creamy Lemon Pasta with Black Truffles is a very grown up pasta dish, using zesty crème fraiche as the sauce which is an ingredient I adore; thicker than creams yet lighter in calories. The pasta used in this dish is Artisan pasta (which I think adds a beautiful visual effect) and topped with shavings off a lone black Summer truffle. The taste of this dish is wonderful and my former Italian housemate would be incredibly proud.
Here is how my Creamy Lemon Pasta with Black Truffles:

Creamy Lemon Pasta with Black Truffles, serves 1 joyfully.
100 g Butterfly Fantasy Pasta (IloveItalialtd) or use Farfalloni pasta.
12 mushrooms, skins removed and sliced.
150 ml Half Fat Crème Fraiche.
Zest of ½ lemon, finely grated.
1 black Summer truffle (9 g).
1 tsp salt .
1 tsp garlic puree (I like The Garlic Farm)
1 tbsp olive oil
salt to taste (for the pasta)
Boil a kettle with enough water to cover the pasta. In a saucepan, add the pasta, followed by the boiling water, salt to taste and cook for around 8 minutes, or until the pasta is al dente.
Meanwhile, in a non-stick frying pan, add the olive oil, allow this to heat for around a minute or so, then add the sliced mushrooms. Add the tsp garlic puree and tsp salt to the mushrooms, give the mixture a quick stir (with a wooden spoon)  and cook for around 5 minutes.
In a small mixing bowl, add 150 ml half fat crème fraiche and the zest of ½ lemon, give this a good stir until the zest and the crème fraiche is in-cooperated. Add the crème fraiche to the mushrooms, stir the mixture ensuring the crème fraiche covers all the mushrooms and cook on a low heat for a further 3 minutes.
At this point, the pasta should be cooked, remove from the pan, drain in a colander and add the pasta to mushroom mixture, give this a good stir and cook for a further 2 minutes.
Transfer the Creamy Lemon Pasta to a pasta bowl and grate the black truffle over the pasta.


No comments

Post a Comment

© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig