Chef's Table | Oct 2019

Spaghetti with portobello mushrooms, asparagus and black truffle sauce

A green diet is not just a trend but a new indicator for a healthy eating habit. Kuek Jee Ming, Executive Western Chef of East Ocean Gourmet Group, shares with us a quick and easy recipe: a colourful and tasty pasta dish made with portobello mushrooms, asparagus, tomatoes and other fresh vegetables, with a tangy punch of truffle sauce.


  • Spaghetti
  • 110g
  • Portobello mushrooms (sliced)
  • 40g
  • Fresh mushrooms (sliced)
  • 30g
  • American asparagus (sliced)
  • 70g
  • Cherry tomatoes
  • 40g
  • Chives (chopped)
  • 5g
  • Garlic (minced)
  • 5g
  • Black truffle sauce
  • 8g
  • Whipping cream
  • 115g
  • Broth
  • 55g
  • Butter
  • 10g
  • Sea salt
  • Black pepper


    1. Melt butter in a pan and sauté the asparagus. Season with black pepper. Set aside.
    2. Melt butter in the pan and sauté the minced garlic, portobello mushrooms and fresh mushrooms. Season with black pepper.
    3. Add in the whipping cream and broth and bring to boil. Salt it lightly, then add the cooked pasta, asparagus and cherry tomatoes.
    4. After the sauce is thickened, mix in the black truffle sauce.
    5. Serve with chives as garnish.

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