Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
34
High
Nutrition per serving
Calories506 kcal (25%)
Total Fat13.9 g (20%)
Carbs73.3 g (28%)
Sugars12.6 g (14%)
Protein28.2 g (56%)
Sodium385.2 mg (19%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel and finely slice the garlic and onions, then place in a large casserole pan on a medium heat with 1 tablespoon of oil.
Step 2
Strip in the thyme leaves, then add the chilli flakes and cook for 10 minutes, or until very lightly golden, stirring occasionally.
Step 3
Meanwhile, slice the mushrooms as finely as you can, chuck three-quarters into the pan and put the rest aside (this will give you a lovely contrast between the earthy depth of flavour from the cooked mushrooms in the sauce and the raw, nutty, clean-tasting mushrooms that you'll add later).
Step 4
Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain well, reserving a mugful of cooking water.
Step 5
Stir the flour into the veg pan for 1 minute, then pour in the milk and simmer for 5 minutes.
Step 6
Carefully pour the mixture into a blender with the truffle oil and blitz until smooth (the trick with truffle oil is to use it subtly like this to prop up the other flavours, not overtake them).
Step 7
Return the sauce to the pan and add the drained pasta and the cottage cheese.
Step 8
Finely chop and add the top leafy half of the parsley, then stir it all together, loosening with a little reserved water, if needed.
Step 9
Taste and season to perfection, stir through the reserved sliced raw mushrooms, divide between your plates, and finish with a fine grating of lemon zest and Parmesan.
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