Mushroom pasta with creamy truffle sauce



We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!



credits to the owner

FROM THE TIG: While the traditional pasta dish is a lovable go-to for many, we here at The Tig love to think outside of the box (Beet Pasta with Brown Butter Arugula Pesto or Carrot Pasta Salad, anyone?), and today’s recipe is no different. Coming from one of our favorite health and wellness coaches, Neda Varbanova, this savory yet health conscious dish is a true knock out.

credits to the owner


  1. Heat olive oil in a large deep pan over medium-high heat. Add the onion and cook for 2-3 minutes until translucent. Add the garlic, thyme leaves, chili flakes and cook for another minute, stirring occasionally. Add the sliced mushrooms to the pan and sauté for a minute or two until golden.
  2. Cook the pasta as per box direction, and drain well.
  3. Stir the gluten-free flour into the pan with mushrooms and pour in the cream or coconut milk. Add the cottage cheese, truffle oil and drained pasta. Stir all together and add the chopped parsley. Taste and season with sea salt and pepper to your liking.
  4. Serve with grated Parmesan cheese and lemon zest!

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