with Brie, Truffle and Spinach Salad
Ingredients: Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Pear • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Mushrooms • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Thyme • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Utensils
Tags
Mushrooms
113 g
Fresh Linguine
227 g
Pear
1 unit(s)
Baby Spinach
56 g
Shallot
1 unit(s)
Thyme
7 g
Brie Cheese
125 g
Cream
56 mL
White Wine Vinegar
0.5 tbsp
Soy Sauce
0.5 tbsp
Truffle Sea Salt
1 g
Milk
0.5 cup
Butter
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Core, then cut pear into 1/4-inch slices.
- Peel, then finely chop shallot.
- Halve brie. Cut half the brie into 1/2-inch pieces with the rind on. Cut rind off of remaining brie half, then into 1/2-inch pieces.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium.
- When hot, add mushrooms, shallots and half the thyme. Cook for 5-6 min, stirring occasionally, until veggies soften. Season with pepper and half the truffle salt.
- Add soy sauce. Cook for 30 sec, stirring often, until fragrant.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain linguine, then return to the pot. Off heat.
- To the pan with mushrooms, add cream, 1/2 cup (1 cup) milk and the pieces of brie without the rind. Cook for 3-4 min, until brie melts completely and the sauce thickens. Season with remaining truffle salt and 1/8 tsp (1/4 tsp) black pepper.
- Remove from heat.
- Add sauce to the pot with linguine.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach, then toss to coat.
- Divide linguine between plates, then top with remaining thyme.
- Divide salad between plates, then top with pear and remaining brie.
900
kcal
Calories
46
g
Fat
25
g
Saturated Fat
87
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
30
g
Protein
165
mg
Cholesterol
1020
mg
Sodium
1.5
g
Trans Fat
800
mg
Potassium
500
mg
Calcium
3.5
mg
Iron
