- 160g of mixed speciality mushrooms, quartered or halved depending on size
- 40g of truffle butter, or truffle oil
- 2 cloves of garlic, finely chopped
- Few sprigs of thyme, leaves only
- 3 large tbsp of mascarpone
- 40g of finely grated Parmesan
- 150g of Northern Pasta Co Gigli
- 1 lemon, juice only
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Add a large saute or frying pan onto a medium heat. Leave until it gets nice and hot then add the mushrooms to the dry hot pan. Let the mushrooms gain a good colour on one side before stirring. Fry until they have gained a nice brown caramelisation before removing from the pan and leave to one side. Turn the heat down to medium low and add the butter. Once melted add the garlic and thyme and fry for 2 minutes until fragrant. Then add the mascarpone and leave to melt. Once melted add the mushrooms back in along with the grated Parmesan. Stir together and turn down to very low to gently simmer.
Add the Gigli to the boiling water and cook for 5 minutes until al-dente.
Once the pasta is cooked drain it saving back some pasta water. Add the gigli to the sauce along with a good splash of pasta water. Toss together over the heat until well combined then divide between 2 bowls before finishing with some extra Parmesan.
