NZ Woman's Weekly

Wholemeal spaghetti with truffled mushroom, green peas and sunflower seeds

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I made this recipe using wholemeal pasta for a point of difference. You don’t always have to use plain old white pasta – mix it up!

  • 1 x 500g packet wholemeal spaghetti
  • 8 large field mushrooms
  • 6 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp truffle oil
  • 4 tbsp finely grated fresh parmesan
  • 1 cup frozen green peas
  • 2 tbsp sunflower seeds
  • Flaky salt
  • Freshly ground black pepper
  • Shaved parmesan to serve

1 Preheat oven to 200°C. Peel the mushrooms and lay them out on a baking tray with the garlic cloves. Drizzle with olive oil and season generously with salt and pepper.

2 Roast in the oven for 12 minutes. Meanwhile, cook the spaghetti according to the packet instructions. Heat the frozen peas in some boiling water.

3 Put the roasted garlic (skin removed), mushrooms and truffle oil in a food processor and blitz until combined. Add the peas and the grated parmesan to the mushroom mix, then stir this into the cooked spaghetti.

4 Serve topped with sunflower seeds and shaved parmesan.

Issue 1541

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