Recipe for 2 portions
1. Cut the pasta
In a medium-sized pot, bring enough salted water to a boil for the pasta. Cut the lasagne sheets lengthways into 2,5cm wide strips. Add them to the boiling water and cook for ca. 5min. until they are al dente. Scoop out a cup of cooking water, then drain the pasta in a sieve.
2. Fry the mushrooms
Heat up a large pan on high heat. Add 1Tbsp butter and 1Tbsp olive oil and let melt. Add the mushrooms to the pan and fry for ca. 5min., stirring only occasionally until the mushrooms are charred. Season with a pinch of salt.
3. Fry the leek
Add the leek to the pan and continue to fry everything for ca. 5min. until the leek is softened. Season with a pinch of salt. Lower the heat to medium-high if the vegetables start to burn (but the moisture in the vegetables should prevent that from happening).
4. Add aromatics
Add ½ of the nutritional yeast, the truffle zest and a pinch of pepper to the pan and stir to combine. Deglaze with 1tsp of light vinegar.
5. Add the sauce and pasta
Add the cooking cream and 50ml reserved pasta water to the pan and stir to combine. Then immediately add the cooked pasta and toss or stir rigorously to coat the pasta with the sauce. Reduce the heat to low, or turn the hob off for residue heat, and let simmer for 1min. Add more cooking water for the desired consistency, if needed, and season with salt to taste.
6. Cut the burrata
Cut the burrata in half. Divide the pasta onto plates and top each portion with a burrata half, then serve.