Description
Elevate your pasta game with truffle orecchiette! Little “ears” of pasta are drenched in a creamy, umami-rich truffle sauce and served with crispy roasted mushrooms for a luxurious yet simple twist on classic pasta.
Ingredients
Scale
4 cups shitake mushrooms, cleaned and dried
1lb dried orecchiette or 2 packages of fresh
1 cup heavy cream
½ cup pasta water, reserved
3 tablespoons butter
2 tablespoons olive oil + a drizzle
1–2 tablespoons white truffle oil, to taste
Fresh parsley
Salt and pepper to taste
Instructions
- In a large skillet, add butter and olive oil, then heat to medium-high.
- Add 3 cups of the mushrooms and sauté for 10 minutes until golden brown
- Meanwhile, on a roasting pan, toss the remaining mushrooms with a drizzle of olive oil and roast until crispy at 425F, about 10-15 minutes.
- Boil pasta to directions.
- In the mushroom skillet, add heavy cream, then bring to a simmer.
- Add the cooked pasta and the truffle oil, adding reserved pasta water if necessary to make the sauce saucier.
- Let simmer for 1-2 minutes.
- Remove from heat, season with salt and pepper, add the roasted mushrooms, and toss in fresh parsley
- Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 436
- Sugar: 2.6
- Sodium: 72.9
- Fat: 21.4
- Saturated Fat: 13.2
- Unsaturated Fat: 6.9
- Trans Fat: 0
- Carbohydrates: 50.7
- Fiber: 1.1
- Protein: 8
- Cholesterol: 60.5