Little Miracle’s turns one today!
You can’t see me but I’m doing a crazy dance all day. Or just jumping around, cheering- same thing!
One year of food fun and I’ve got to thank you all for it!
So thank you, for the support, the feedback, the questions and the inspiration from my followers.
For every unfollow and every indifferent browse right past my feed, thank you especially, you push me to do better everyday.
And how could I forget to thank my two brothers who taste and polish off everything as long as it contains no fruit? I’d have tons of leftovers and be hundreds of pounds heavier if not for you guys!
Over the course of a year, this blog has come to mean so much, I couldn’t have even imagined when I started out. It inspires me to do better, think farther and appreciate every little detail.
I never knew this when I started out, but blogging is pretty much a full time job. There is just so much to do even when you don’t have a new post up. You’ve got recipe testing, photographing, eating (a very important step), editing, reviewing, remaking, writing, networking and a thousand other things!
It’s hard work, discouraging at times if you see no immediate results, but so rewarding when you find out that there are people out there trying something you’ve worked so hard on.
I’m still learning, everyday, and there’s just so much out there that each post/interaction is a new adventure!
Next time you come across a blog that you love or a recipe that interests you, then leave a message for the writer, they’ll appreciate it, trust me.
Which brings me to today’s recipe!
I’ve worked on this recipe to bring you something special.
I toyed with a dessert recipe for the longest time, however nothing seemed special enough. Then I thought, what recipe, dish, cuisine says me?
Closed my eyes and guess what popped up?
Obviously, since I’m pasta-crazy! And I love risotto and gelato and tiramisu and pizza! Anything Italian you can rope me into trying.
But I couldn’t possibly just throw any old sauce together for such an occasion! That’s when I remembered the bottle of white truffle cream I had bought just awhile before and stored carefully for an extremely special occasion.
That paired along with saffron and mushroom?
The unique combination of pasta & mushrooms with earthy undertones of saffron, a little kick of red chilli flakes and the heady, musky scent of white truffles.
So twirl that pasta around your fork ’cause here’s to many more delightful recipes you and I are gonna share and enjoy, to many more adventures in our home kitchens!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 170 gms pasta- I used Tagliatelle but you can use any flat pasta
- 2 tbsp unsalted butter
- 1 small red onion sliced thinly
- 1/2 cup mushrooms sliced
- 1/3 cup vegetable/ chicken stock
- 1 tbsp freshly squeezed lemon juice
- Large pinch of saffron
- 1/4 tsp white truffle cream
- Parmesan and chilli flakes for garnish
Cook pasta according to package directions. Drain, reserving a cup of water, and set aside.
Melt butter in a wok over a medium flame. Add onions and sauté until translucent. Add mushrooms and sauté until soften.
Add the stock and let it come to a boil, reduce heat and cook for two minutes. Add lemon juice, stir.
Add the saffron and stir to combine. Add truffle cream and stir.
Toss in the pasta and gently combine. If needed, add reserved pasta water to thin out sauce.
Garnish with parmesan, basil and red chilli flakes. Serve warm.