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11 Feb, 2019

Wild mushroom and truffle Spaghetti

Is there a more iconic love scene than when Lady & the Tramp’s stars align over a shared plate of spaghetti? In homage to our favourite love scene, here's a recipe for a deliciously unapologetic, silky pot of wild mushroom and truffle oil spaghetti to cook your loved one this Valentine's Day. Bon appétit.



Small frying pan


1 tbsp olive oil
2 shallots, finely diced
2 cloves garlic, diced
200g chestnut mushrooms, sliced
200g shitake mushrooms, sliced
1 sprig rosemary, remove leaves and discard stalk
5 sage leaves, roughly chopped
200ml coconut milk
300g spaghetti, GF optional
1 tbsp capers
1 tsp marmite or nutritional yeast flakes (optional)
20g sunflower seeds
20g pumpkin seeds
Malden salt
Cracked black pepper
Drizzle of truffle oil (optional)


Feeds 2.

Heat the oil in a pan and add the shallots and garlic, sauté until translucent. Add the mushrooms and coat in the oil, cook until lightly browned. Add the herbs and sauté for a few more minutes to release the oils.

Add the coconut milk, bring everything to the boil and then reduce to a simmer for 5 minutes.

Meanwhile bring a pan of salted water to the boil and cook your pasta. I have used Waitrose gluten-free spaghetti, which is a really good gluten-free version.

Add the capers and marmite to the mushrooms and a splash of water if needed. Simmer for a further 5 minutes and turn the heat off. Add in the cooked pasta with a ladle of the cooking liquid and serve on either a sharing platter or in two bowls.

On a medium heat in small frying pan, heat the seeds until they are golden. Add these to the mushrooms and pasta with a drizzle of truffle oil, pinch of salt and good grind of black pepper.

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