Fresh pasta with mushroom and truffle sauce recipe
 A creamy white wine and mushroom sauce with fresh pasta and golden ceps – this is a decadent dinner worthy of a special occasion. 50g/1¾oz unsalted butter2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked 125ml/4fl oz white wine 500ml/18fl oz vegetable stock 100ml/3½fl oz double cream truffle oil, to taste 50g/1¾oz unsalted butter 2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme 1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked 125ml/4fl oz white wine 500ml/18fl oz vegetable stock 100ml/3½fl oz double cream truffle oil, to taste 1 head cavolo nero, leaves separated2 tbsp olive oil 1 large handful ceps, cleaned and sliced1 handful trumpet mushrooms, cleaned25g/1oz unsalted butter 3 sage leaves 6 fresh lasagne sheets50g/1¾oz vegetarian hard cheese, grated 1 small truffle (optional) 1 head cavolo nero, leaves separated 2 tbsp olive oil 1 large handful ceps, cleaned and sliced 1 handful trumpet mushrooms, cleaned 25g/1oz unsalted butter 3 sage leaves 6 fresh lasagne sheets 50g/1¾oz vegetarian hard cheese, grated 1 small truffle (optional) Method To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth.Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more.Boil the lasagne sheets for 1 minute until al dente.Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like. To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth. To make the truffle sauce, heat the butter in a large frying pan and cook the shallots, garlic, thyme, bay and both mushrooms over a low heat until softened. Pour in the wine, increase the heat and bubble until absorbed. Add the stock and reduce to three-quarters before stirring through the cream. Bring back to the boil, taste and season. Whizz the sauce a little with a stick blender – leave it chunky rather than blending until smooth. Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. Meanwhile, heat a large saucepan of salted water and blanch the cavolo nero for 1–2 minutes, then drain. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more. To cook the ceps, heat the olive oil in a pan and tip in both the mushrooms. Fry over a high heat to get some colour, then add the butter, sage leaves and blanched cavolo nero leaves and cook for a minute or so more. Boil the lasagne sheets for 1 minute until al dente. Boil the lasagne sheets for 1 minute until al dente. Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like. Toss the pasta sheets with the truffle sauce and stir through the mushrooms and cavolo nero. Finish with the vegetarian hard cheese and some grated truffle, if you like.