This veggie forward dish is the right amount of creamy, salty and tangy in all the right ways. Coming in at calories for a very large portion, it will feel like a splurge!
Ingredients:
- 2 oz Fiber Gourmet linguine
- ¼ oz of truffle butter; divided
- ¼ t of salt
- Truffle salt to taste
- 1 medium to large zucchini spiralized
- 10 cherry tomatoes, halved
- 1 cup of Mushrooms diced in ~1-inch pieces (ideal varieties: trumpet, lion’s main, oyster, shiitake or maitake but any will work!)
- 1 cup of arugula
Instructions:
- Put 4 cups of water on the stove to boil, add ¼ teaspoon of salt. Once the water reaches a rolling boil, drop your pasta in the water and reduce to medium high heat. Boil for 10 minutes.
- Meanwhile, melt 1/8 oz of truffle butter in a sauté pan on medium-high heat and add mushrooms. Sprinkle with truffle salt and cook until all water from the mushrooms has evaporated. Set aside in a small bowl and do not rinse your pan.
- While pasta is boiling, spiralize your zucchini. If you have multiple spiralizing options, choose the “curly fry” option. This will result in thicker zoodles. Set aside in a bowl.
- Halve your cherry tomatoes and sprinkle with truffle salt.
- Once the pasta has finished cooking, drain in a colander.
- Melt the remaining 1/8 oz of truffle butter in your sauté pan, set to medium heat and add your pasta. Place the zoodles on top of the pasta without stirring or combining them. Sprinkle with truffle salt and place a lid on your saucepan if you have one. Cook for 4 minutes. Some of the pasta may get slightly golden and crispy, which is a bonus!
- Turn off the heat and stir in your tomatoes and mushrooms and let cool for 5 minutes.
- Toss in a bowl with the arugula and season to taste with truffle salt.
Enjoy!
