Handkerchief pasta with mushroom and truffle sauce

1. 1

   To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender - leave it chunky rather than blending until smooth.

2. 2

   Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1-2 minutes, then drain.

3. 3

   To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more.

4. 4

   Boil the lasagne sheets for 1 minute until al dente.

5. 5

   Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.