Dinner, Recipes

Creamy funghi truffle pasta

When I got the newest Foodybox with some new to me funghi from Funghi Funghi, I knew right away that I wanted to make a pasta with it. I also had some truffle oil and tapanade left from our trip to Italy, so that was a perfect combination!

For 2 servings

  • 1 garlic clove, minced
  • 1/2 red onion, minced
  • 1/2 ts olive oil
  • leafs of 4 strands of thyme
  • 75 grams dancing mushroom, sliced
  • 75 grams coral mushroom, sliced
  • 150 grams whole wheat penne
  • 200 ml almond milk
  • 1 teaspoon truffle oil
  • 2 teaspoons truffle tapenade
  • 150 grams Cottage Cheese
  • lemon zest
  • Parmesan cheese, grated
  • Cherry tomatoes
  • Pine nuts, roasted


  1. Cook the pasta as directed on the package
  2. Heat up some olive oil on medium heat and saute the onion, garlic and thyme for about 10 minutes.
  3. Add the funghi and cook it another 5 minutes.
  4. Pour in the almond milk and Cottage Cheese, stir well and cook it 5 more minutes.
  5. Put everything in a blender with a bit of truffle oil and tapenade and blend until you’ve got a smooth sauce.
  6. Add the sauce to the pasta when it’s done, stir it and devide it over two plates.
  7. Finish it with the lemon zest, Parmesan, pine nuts and cherry tomatoes!
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