Truffle Mushroom Pasta
Pasta dish combining fresh pasta with sautéed mushrooms, truffle butter, and sharp cheese. Tossed hot to coat noodles in umami-rich sauce.
Ingredients
Method
Bring a large pot of salted water to a boil. Clean mushrooms with a damp cloth and slice into 1/4-inch-thick pieces. Mince garlic.
Heat 2 tbsp olive oil in a skillet over medium-high heat. Add mushroom slices and cook without stirring for 3-4 minutes until golden on one side.
Stir mushrooms and continue cooking 2-3 minutes more until tender and liquid has mostly evaporated. Add minced garlic and remaining 1 tbsp olive oil; cook 1 minute until fragrant.
Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Add drained pasta to the skillet with mushrooms. Remove from heat and add truffle butter, stirring gently until melted and coated.
Add 1/4 cup vegetable broth or reserved pasta water to achieve a light sauce consistency. Toss to combine.
Transfer pasta to serving bowls. Top with grated Parmesan, fresh parsley, and cracked black pepper. Season with sea salt to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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