Tasmania is known for its truffles. So, take the cooking advice of a Tasmanian and whip up this recipe!


  • 500 g mixed mushrooms

  • 2 tbsp Hillfarm Lemon Infused Canola Oil

  • 1⁄2 bunch broccolini

  • 1⁄2 bunch kale

  • 1 jar fresh black truffle butter

  • 1 tbsp double cream

  • 1 packet Barilla Gluten Free Spaghetti (cooked al dente)

  • 500 g honey roasted Tasmanian walnuts

  • Salt and pepper, to taste


  • 1.

    Into a hot pan add your mushrooms, add a pinch of salt and sauté for approximately 2 minutes, add broccoli and kale sauté for a further 3 minutes.

  • 2.

    Add the truffle cream, double cream and spaghetti, add walnuts, warm through.

  • 3.

    To serve garnish with micro red baby bull beet.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 3035kj
  • Fat Total 234g
  • Saturated Fat 47g
  • Protein 71g
  • Carbohydrate 209g
  • Sugar 19g
  • Sodium 2690mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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