Publications
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 25 minutes
Oven temperature: 200°C
• 4 large brown mushrooms
• about 30ml garlic butter
• 300g farfalle pasta
• 200g baby marrows, sliced
• 60ml mascarpone
• zest of 1 lemon, or to taste
• a handful fresh basil leaves
• about 15ml truffle-flavoured olive oil
1 Preheat the oven. Place the mushrooms in an ovenproof dish, side by side, and dot each one with some butter. Bake for about 20 minutes or until the mushrooms are cooked and tender.
2 Cook the pasta in salted water until al dente.
3 Heat a griddle pan and fry the sliced baby marrow until it has char lines. You can also use a regular pan or bake the baby marrows with the mushrooms, but using a griddle pan gives the pasta a great smoky flavour.
4 Once the pasta is done, drain and mix immediately with the mushroom pan juices. Stir in the baby marrows and mascarpone (the heat of the pasta should melt the cheese). Season to taste with salt, pepper and lemon zest and sprinkle the basil over. Drizzle with the truffle oil and serve each plate of pasta with a large mushroom.
