Ingredients
- 3 Tbsp truffle olive oil
-
400g Mushrooms, very thinly sliced
- 3 cloves garlic, crushed
- 1 Tbsp truffle balsamic
- 300g Sunflower seeds
- 600g Dried Linguini pasta
- Grated parmesan
Method
Cook the pasta and allow to cool. Heat the truffle olive oil and then cook the thinly sliced mushrooms until they release all their liquids. This needs to cook off until the pan is dry, and the mushrooms have coloured (this part is important).
When the mushrooms have browned a little, add the seeds. Cook on a high heat and keep stirring. The seeds will also colour, but don't let them burn. Cook whilst stirring for a couple more minutes, then add the truffle balsamic.
Continue cooking until the Balsamic becomes sticky. Then add to the pasta and stir thoroughly until all the pasta is coated.
Serve
With a good drizzle of truffle oil and a sprinkle of parmesan.