Tagliarini with Artichoke and Truffles

A luxurious vegetarian pasta dish featuring fresh truffles, tender artichokes, and cream, ready in just fifteen minutes.

Vegetarian Dinner Quick Italian Pasta Truffles

Estimated Nutrition

Calories

912.1

kcal / serving

1824.2 kcal total

Carbs

73.4g

per serving

146.8 g total

Fat

51.3g

per serving

102.6 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Parmesan

grated, or a similar vegetarian cheese

GrainsCereals

250

Tagliarini Pasta

fresh

NutsSeeds

clove

Garlic

finely sliced

tbsp

Parsley

chopped

to taste

to taste

OilsFats

Other

fresh

Vegetables

piece

Globe Artichokes

small, outer leaves removed, trimmed and finely sliced

Method

Trim the artichokes by removing tough outer layers and slicing the hearts and stems finely.

Sauté the artichoke and garlic in olive oil for two minutes.

Add 60ml of water, cover, and steam until artichokes are tender.

Stir in the parsley and cream then season with salt and pepper.

Boil the tagliarini in salted water until al dente, approximately three minutes.

Transfer the pasta to the frying pan with a little pasta water and half the parmesan.

Grate some truffle into the pan and toss until the sauce is well combined.

Serve in warm bowls topped with the remaining cheese and truffle slices.