Truffle Mushroom Pasta Recipe
This rich and creamy truffle mushroom pasta features fettuccine in a creamy mushroom sauce with black truffles and fresh herbs — what could be better?
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 2 - 4 servings
Ingredients
- 3 tablespoons unsalted butter
- 12 oz cremini mushrooms, sliced
- 1 large shallot, minced
- 4 garlic cloves, thinly sliced
- 2/3 cup dry white wine
- 1 cup reserved pasta water
- 1 cup heavy cream
- 2 teaspoons dijon mustard
- 1 tablespoon truffle puree
- 8 oz dried egg tagliatelle pasta
- 2-3 dashes sherry vinegar
- kosher salt and freshly cracked black pepper
- parmesan cheese, for serving
- minced chives or parsley, for serving
Instructions
- Cook the pasta. Bring a pot of salted water to a rolling boil. Add the pasta and cook it to al dente. Reserve 1 cup of starchy pasta water and then drain the pasta.
- Brown the mushrooms. While you bring the water for the pasta to a boil, heat a large skillet over medium-high heat. Once the skillet is hot, add the butter and once it's melted add in all the sliced mushrooms. Stir well so that the mushrooms are coated in the butter and then let them brown for 3-4 minutes without moving them. Once one side is browned, flip them, and continue to cook until they're browned all over.
- Build the sauce. Add in the minced shallot and garlic and cook for 2 minutes, stirring often, until softened. Deglaze with the white wine and simmer until it's mostly evaporated. Stir in the pasta water, cream, dijon, and truffle puree and bring to a gentle simmer. Season with salt and lots of freshly cracked black pepper.
- Finish the pasta in the sauce. Add the pasta in and toss really well to coat it in the sauce. Simmer for 2-3 minutes, until the sauce is thick and clings to the pasta. Season with salt and pepper and a dash or two of sherry vinegar. Divide the pasta into bowls and top with freshly grated parmesan and minced chives or parsley.
Notes
To store: Any leftover pasta can be stored in an airtight container in the fridge for up to 5 days. Reheat in a skillet, adding a little water and cream as necessary to thin the sauce.
Nutrition
Calories: 557kcalCarbohydrates: 49gProtein: 12gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 137mgSodium: 65mgPotassium: 643mgFiber: 3gSugar: 5gVitamin A: 1174IUVitamin C: 2mgCalcium: 90mgIron: 2mg
