Courgette Mushroom Truffle Pappardelle with Rocket, Grape and Almond Salad

Steps

1. oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Toss courgettes and mushrooms with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 10 minutes or until tender and just starting to caramelise.
3. While vegetables are roasting, heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium heat. Cook onion for about 4 minutes or until softened, add vinegar and honey/sugar and stir until onion is syrupy. Reduce heat to low, add truffle cream and stir to combine. Remove from heat.
4. Cook pasta in pot of boiling water for 3–4 minutes, until al dente (just tender). Reserve ¼ cup of pasta cooking water before draining. Add pasta to pan with truffle cream, along with roasted vegetables and reserved water. Toss to coat.
5. Add rocket, grapes, almonds, balsamic vinegar and a drizzle of extra-virgin olive oil to a medium bowl. Season with salt and pepper and toss to coat.
6. Divide courgette mushroom truffle pappardelle between bowls and garnish with parsley. Serve rocket, grape and almond salad on the side.