Gourmet Italian Black Truffle Pasta
Wild Mushrooms and Asparagus

A luxurious Italian black truffle pasta tossed with fragrant extra virgin olive oil, savory king oyster mushrooms, crisp asparagus, and sweet peas.

Ingredients

• 200 g pasta
• 20 g Italian extra virgin olive oil
• 2 portion Italian black truffle sauce
• 100 g organic asparagus
• 100 g king oyster mushrooms
• 50 g baby corn
• 10 g Yunnan small sweet peas
• 1 tbsp organic vegan oyster sauce
• 1 tbsp organic soy sauce
• to taste salt
• to taste black pepper
• as needed water

Instructions

1. 1Boil the pasta

   

   Drop the pasta into boiling water and cook for 9 minutes.

   Tip: Ensure the water is at a rolling boil before adding the pasta.
2. 2Remove cooked pasta

   

   After cooking for 9 minutes, remove the pasta from the boiling water.

   Tip: Do not overcook the pasta to keep it firm for stir-frying.
3. 3Toss pasta with olive oil

   

   Toss the removed pasta with olive oil to retain moisture and prevent sticking.

   Tip: Toss while the pasta is still warm so it absorbs the oil evenly.
4. 4Cut organic asparagus

   

   Cut the organic asparagus into 6 cm top segments and 4 cm tail segments.

   Tip: Separate top and tail segments as they may require different cooking times.
5. 5Cut king oyster mushrooms

   

   Cut the king oyster mushrooms into quarters.

   Tip: Cut evenly to ensure consistent cooking.
6. 6Cut baby corn

   

   Cut the baby corn in half lengthwise.

   Tip: Lengthwise cutting helps them absorb flavors better during stir-frying.
7. 7Heat pan and add olive oil

   

   Add 10 grams of Italian extra virgin olive oil to a heated pan, coating the base evenly to prepare for stir-frying.

   Tip: Ensure the pan is heated properly before adding the olive oil to prevent sticking.
8. 8Pan-fry king oyster mushrooms

   

   Add the quartered king oyster mushrooms into the pan and pan-fry them until they turn golden brown.

   Tip: Do not move the mushrooms too frequently to allow a nice golden crust to form.
9. 9Add Asparagus and Baby Corn

   

   Add the cut organic asparagus segments and baby corn halves into the pan with the pan-fried king oyster mushrooms.

   Tip: Add them after the mushrooms are golden brown for even cooking.
10. 10Season with Salt and Pepper

    

    Season the vegetables in the pan with salt and freshly ground black pepper.

    Tip: Seasoning the vegetables early helps them absorb the flavors while stir-frying.
11. 11Add Cooked Pasta

    

    Add the cooked pasta that was previously boiled for 9 minutes and tossed with olive oil into the pan with the sautéed vegetables.

    Tip: Tossing the pasta with olive oil beforehand keeps it moist and prevents it from sticking together.
12. 12Add sauces and stir-fry

    

    Pour organic vegan oyster sauce and organic soy sauce over the pasta and vegetables, then toss well and stir-fry.

    Tip: Add a small amount of water during this step to achieve a smoother texture.
13. 13Toss and Stir-Fry Pasta with Sauce

    

    Pour organic vegan oyster sauce and organic soy sauce into the pan, then toss-fry the pasta and ingredients thoroughly together. Add a small amount of water for a smoother texture.

    Tip: Stir-fry well so the sauces evenly coat all the noodles and vegetables.
14. 14Add Yunnan small sweet peas

    

    Add 10 grams of Yunnan small sweet peas into the frying pan, stir-fry for 30 seconds, and then remove from heat.

    Tip: Cook the sweet peas briefly so they stay vibrant green and crisp.
15. 15Add first portion of black truffle sauce

    

    Add the first portion of Italian black truffle sauce into the pan with the pasta mixture and stir-fry to bring out the dry aroma.

    Tip: Stir-frying the first portion helps release the rich truffle aroma into the dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions