Friday Foodies – Truffle cream and Courgette Pasta





  • 30g dried porcini mushrooms
  • 150ml warm water
  • 4 courgettes
  • 3 carrots
  • 2 seeded and diced tomatoes
  • 2 tbsps capers
  • 2 tbsps minced fresh parsley, for garnish
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 garlic clove crushed
  • 200ml Rice Dream Original or Calcium Enriched (almond milk works too)
  • 1 tbsp lemon juice
  • 1 tbsp tamari
  • 2 tsps raw sugar (optional)
  • 2 tsps truffle oil
  • Black pepper
  • 1 tbsp cornflour made into a paste with a little water
  • Freshly ground pepper to serve


  1. In a small bowl, combine the mushrooms with the water, and allow them to soften for 20 minutes.
  2. Using a swivel potato peeler, cut long strips of the courgettes and carrots to form the pasta. Place in a large bowl and mix in the chopped tomatoes, capers and parsley.
  3. Drain the mushrooms and chop well.
  4. Sauté the onion and garlic in a little olive oil in a pan. Add the mushrooms and cook for a further 2 minutes.
  5. Mix the Rice Dream with the cornflour paste, lemon juice, tamari, sugar and truffle oil. Pour into the pan and simmer to thicken the sauce.
  6. Toss into the courgettes and sprinkle with black pepper. Serve immediately.

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