Creamy Truffle Goat Cheese Pasta with Figs, Walnuts, Mushrooms and Basil

Name: Creamy Truffle Goat Cheese Pasta with Figs, Walnuts, Mushrooms and Basil
Prep time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g pasta, such as mafaldine, tagliatelle or short pasta; 1 Soignon truffle goat cheese; 150 g fresh button mushrooms; 4 figs, fresh ideally, otherwise soft dried figs; 200 ml double cream, whole if possible; 30 g small handful of walnuts; Small handful of walnuts, about 30 g; 1 small shallot; 1 knob of butter or a drizzle of olive oil; Salt and pepper

5/5 (1 Review)

Step by step instruction:

Preparation 10 min

Cooking 20 min

Difficulty Easy

Ingredients

To make this recipe

New
Fresh goat log Truffle, 100g

2 servings

200 g pasta, such as mafaldine, tagliatelle or short pasta
1 Soignon truffle goat cheese
150 g fresh button mushrooms
4 figs, fresh ideally, otherwise soft dried figs
200 ml double cream, whole if possible
30 g small handful of walnuts
Small handful of walnuts, about 30 g
1 small shallot
1 knob of butter or a drizzle of olive oil
Salt and pepper

Method

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Step 1
Prepare the ingredients:
- Slice the mushrooms.
- Cut the figs into quarters.
- Roughly chop the walnuts.
- Finely slice the shallot.
Step 2
Cook the mushrooms:
- Sweat the shallot in a little butter or olive oil.
- Add the mushrooms and cook for 5 to 7 minutes, until golden and their water has evaporated.
- Season lightly with pepper.
Step 3
Cook the pasta:
- Cook the pasta in a large pan of salted boiling water.
- Keep a small ladleful of the cooking water before draining.
Step 4
Make the truffle goat cheese sauce:
- Turn down the heat under the mushrooms.
- Add the cream.
- Add about 70 g of the truffle goat cheese, cut into pieces.
- Stir gently until the sauce is creamy.
- Add a little pasta cooking water for a smoother, more coating texture.
Step 5
Combine:
- Add the pasta to the sauce.
- Toss for 1 minute to coat well.
- Add the figs to warm them through without cooking them.
Step 6
Serve:
- Divide between two plates.
- Crumble the remaining truffle goat cheese over the top.
- Scatter over the chopped walnuts.
- Finish with plenty of fresh basil and a twist of pepper.
Soignon tip
A few drops of olive oil or a drizzle of honey over the figs brings out the goat cheese, truffle and walnut pairing even more.