Instructions

• Cover the dried mushrooms with hot vegetable stock and leave to rehydrate for 20mins
• Pre-cook the pasta to al-dente and set aside
• Sauté garlic in butter, adding the fresh mushrooms and cook for a few minutes
• Deglaze the pan with Marsala, add the soaked mushrooms, including the stock (discard last few ml of stock, as it can be gritty!)
• Add cream to the pan and bring to simmer, then take off the heat
• Add Truffle/Olive Oil to the drained pasta
• Season well with salt and pepper
• Stir through hot mushroom sauce and rocket
• Coat pasta well with sauce, shave Parmesan over the top and enjoy!