Truffle and Portobello Pasta

Indulge in a gourmet experience with this luxurious Truffle and Portobello Long Pasta dish. This recipe combines earthy truffles and meaty portobello mushrooms with a creamy sauce, creating the perfect sophisticated meal for a special occasion.

Ingredients

🍝 1 (1.1lb) pack of Colonne Pompei pasta
🧈 1 stick of butter
🧄 2 minced garlic cloves
🍄 5 portobello mushrooms (thinly sliced)
🧂 Salt to taste
🌶 Black pepper to taste
🍄 3 small truffles
🥛 1⁄2 cup of heavy cream
🌿 Chopped parsley for garnish

Instructions

1- Prep the Ingredients:

• Thinly slice the portobello mushrooms and mince the garlic.

2- Cook the Pasta:

• Boil salted water in a large pot. Add the Colonne Pompei pasta and cook until al dente. Reserve about 1 cup of pasta water before draining.

3- Prepare the Sauce:

• In a skillet, melt the butter over medium heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the thinly sliced portobello mushrooms to the skillet. Season with salt and black pepper, cooking until the mushrooms are golden brown and tender.

4- Blend the Truffles:

• Cut the truffles into small pieces. Place them in a blender with about 1 cup of pasta water and blend until smooth.

5- Combine Ingredients:

• Pour the truffle mixture into the skillet with the sautéed mushrooms.
• Add a little more reserved pasta water to the blender to gather any remaining truffle bits, then add it to the skillet.
• Stir in the heavy cream, combining well until a creamy sauce forms.

6- Serve the Dish:

• Toss the cooked pasta with the truffle and mushroom sauce.
• Serve immediately, garnished with chopped parsley for a fresh finish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Large pot, skillet, blender

Cooking Tips:

• If fresh truffles are not available, use preserved truffles in jars for an affordable alternative.
• Ensure the pasta is cooked al dente to maintain a good texture against the creamy sauce.

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Truffle and Portobello Pasta