Ok, so yes, this is really very indulgent. The truffle pesto is a very very special addition so please do try and find it if you can. This is available in Nairobi in very good delicatessens, so it is worth a small look around. It is expensive but also full of powerful flavours, so use sparingly and make sure you store it in the fridge after opening.

Serves 4 (This is really delicious, so trust me you will be eating this again after a few hours)

A large pasta pot full of water, 1 tsp salt and 2 tbs oil for cooking the pasta

250gms fusili pasta

11/2 cups of sundried tomatoes ( I really do prefer the sundried tomatoes preserved in oil, see my recipe on www.tastesafari.co.ke) PLUS 3 tbs of oil from the sundried tomatoes

1 punnet of brown chestnut mushrooms or button mushrooms, sliced thinly

2 tsps crushed garlic

1 tsp dried oregano

2 cups heavy double cream

2 tbs mascarpone

2 tsp truffle pesto

1 tbs of sweet chilli sauce

1 tsp Spanish paprika

1/2 tsp salt

3/4 tsp freshly cracked black pepper.

A few torn basil leaves to scatter on top and a grating of fresh Parmesan cheese to serve it with.

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Bring a large pan of water to a rolling boil, with the salt and oil.

Start to prepare the sauce. First chop half of the sundried tomatoes into small pieces and set aside.

In a blender, add the cream, the mascarpone, the remaining sundried tomatoes, 1 tsp of the crushed garlic, the Spanish paprika, the sweet chilli sauce and the salt and pepper.  Now, on the pulse motion, gently pulse so that all the ingredients combine into a sauce and the sundried tomatoes start to break up and blend. I specifically want you to keep this on pulse, blending for a few seconds and stopping as I don’t want to beat and thicken the cream.. ( and remember cream will whip up very quickly so just be a little careful during this stage). Stir in the truffle pesto.Check for seasoning and set aside.

Add your pasta to the boiling water and cook for put to 9 minutes or until pasta is cooked. It should be al dente and not overcooked. Drain and set aside.

In a large frying pan, gently heat the 3 tbs of oil from the sundried tomatoes. Add the remaining  crushed garlic. Fry gently, taking care not to burn the garlic.

Now add the sliced mushrooms and fry gently until softened. Season with salt and pepper. Set aside.

Now bring this all together. Add the sauce to the pasta, ensuring it is thoroughly combined. Now add the mushrooms and the dried oregano. Check for seasoning.

Scatter over the basil leaves and finish with a fresh grating of Parmesan.

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