Truffle & mushroom tagliatelle
A Italian lunch for the galley that copes with rough seas, about 10 min hands-on.
- Lunch
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- 👑 Luxury
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)360 g (90 g)
- Mushrooms (button)320 g (80 g)
- Butter40 g (10 g)
- Cooking cream (UHT)160 g (40 g)
- Black truffle paste (jar)24 g (6 g)
- Parmesan (block)48 g (12 g)
- Garlic (bulb)12 g (3 g)
Method
- Boil the pasta.
- Fry mushrooms and garlic in butter; add cream and truffle paste.
- Toss with the pasta and parmesan.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 553
- protein
- 20 g
- fat
- 20 g
- carbs
- 73 g
- sugar
- 6 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in. Not counted: Black truffle paste.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes