Whole-grain spaghetti with portobello mushrooms with truffle sauce

What a delicious recipe: Wholegrain spaghetti with portobello mushrooms and ham, served with cream and truffle sauce. 

They have a fairly "sonorous" name, but you'll see how it's much easier than it sounds. We have just given a different touch to a plate of pasta and garlic mushrooms. To start we are going to use wheat pasta because it gives it an interesting point and a different flavor, but of course, you can use any pasta that you like or that you have more available. A few wheat spaghetti or noodles would also be luxurious. 

On the other hand, we are going to prepare some mushrooms with garlic and serrano ham, but this time we are going to use portobello mushrooms, which I love. They have a super special "meat", firm and full of flavor. I like them very much. Nowadays they are already in any supermarket, but you can also use the classic laminated mushroom.

And finally, our truffle sauce that we are going to make it with cream and truffle oil seasoning. If you like the flavor of truffle, I recommend you without a doubt that you get a truffle oil seasoning because it is super versatile. A large bottle of this condiment costs around € 6-7 and it really spreads a lot because with a few drops you already flavor dishes a lot.

Whole-grain spaghetti with portobello mushrooms with truffle sauce

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Whole wheat spaghetti with portobello mushrooms and ham served with truffle sauce.

• Irene Arcas

• Recipe type: pasta
• Calories: 495
• Rations: 6

• Cooking time: 30M
• Total time: 30M

Ingredients

• 300 g wholegrain spaghetti (or normal)
• 250g sliced ​​portobello mushrooms (can be substituted with another variety of mushrooms or champignons)
• 200 g of serrano ham in cubes
• 50 g of water after cooking the pasta
• 3 cloves of garlic
• 10 sprigs of fresh parsley
• 50 g olive oil
• 1 / 2 teaspoon salt
• 1 small brick of cream (200 ml)
• 50 g of white wine
• 2 tablespoons truffle oil
• pepper to taste
• nutmeg

Preparation

1. We prepare a large pot with water with 1 teaspoon of salt. We put to heat and when it boils we cook the pasta following the instructions on the package. We take 50 g of the water from having cooked the pasta. We drain.

   We place the pasta in the same pot where we have cooked it, we add a splash of oil, stir well to release the pasta and keep it warm.

2. While we cook the pasta we are going to prepare the garlic mushrooms.

   We put the garlic and parsley in the glass and chop 4 seconds, speed 5. With the spatula we lower all the ingredients towards the bottom of the glass.

3. We place the butterfly on the blades and add the sliced ​​mushrooms, the ham, the pepper, the oil and the salt. Sauté 10 minutes, 120º, left turn, spoon speed. 

    

4. We add the wine and program 2 minutes, 120º, spoon speed, left turn. 

5. We add the cream, the 50 g that we had reserved of the water from having cooked the pasta, the truffle oil, the nutmeg and we program 2 minutes, 120º, spoon speed, left turn. 

6. We put the sauce in the pasta pot, heat 1 minute, stir well so that the flavors are integrated and ready to eat!