Truffled Egg Pasta with Mushroom & Zucchini
- Eggs
- Milk
- Wheat
Ingredients
2 g
Truffle Seasoning
2 unit
Eggs
(Contains: Eggs)
1 unit
Zucchini
4 ounce
Button Mushrooms
4 tablespoon
Crème Fraîche
(Contains: Milk)
½ teaspoon
Dried Thyme
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and grate zucchini on the largest holes of a box grater.
Heat a drizzle of oil and 1 TBSP butter (2 TBSP butter for 4 servings) in a large pan over medium-high heat. Add mushrooms; season with half the dry thyme (all for 4 servings), salt and pepper. Cook, stirring occasionally, until golden brown and slightly crispy, 5 minutes.
Reduce heat to medium and stir in grated zucchini and garlic powder. Continue to cook, stirring occasionally, until mixture is jammy and thickened, 6-8 minutes. (If zucchini begins to brown too quickly, add a splash or two of water.)
Meanwhile, once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water, then drain.
Add drained pasta to pan with mushroom mixture along with creme fraiche and ¼ cup pasta cooking water (⅓ cup for 4), and as much truffle seasoning as you like. Taste and season with salt and pepper if desired. (If pasta seems dry, toss in more pasta cooking water, 1 TBSP at a time, until desired consistency is reached.)
Divide pasta between shallow bowls and wipe out pan.
Heat a drizzle of oil in pan used for pasta over medium heat. Once hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper.
Top pasta with eggs and serve.
