Make your own truffle pasta

Don’t worry about the carbs! Pasta by any other name is still one of the simplest—and quickest—dishes to whip up. And, if prepared well, it can be one of the most delightful and comforting meals.

This pasta dish is simple to do yet the use of truffle oil makes it extra decadent. It offers a flavorful combination of truffle oil, parmesan cheese, portobello and oyster mushrooms.

The addition of all-purpose cream gives the mixture a richer and fuller taste, while the spinach makes it healthy and filling.

“By simply adding a few ingredients, this pasta dish turns into a special treat that can be prepared in a jiffy,” says chef Val Campilla of Hotel Rembrandt.

“Aside from fettuccine or fusilli, you can use any pasta you prefer, such as angel’s hair, spaghetti or rigatoni.”

Tartufo oil is available in major supermarkets and specialty stores.

Tartufo Pasta

100 g pasta (fettuccine or fusilli)
3 tbsp mixed mushrooms (portobello and oyster mushrooms)
1 tsp butter
3 tbsp spinach
¼ c chicken stock
½ c all purpose cream
1 tsp truffle oil
2 tsp onion, chopped
1 tsp garlic, chopped
Salt and pepper to taste
Grated parmesan cheese
Focaccia bread

(1) Boil pasta according to package direction. Set aside. In a heated pan, melt butter and sauté garlic and onions.

(2) Add mushrooms and spinach. Add stock and spinach.

(3) Mix well and add cream. Simmer for a few minutes.

(4) Toss in the pasta. Season with salt and pepper.

(5) Add truffle oil. Transfer on a platter and garnish with Parmesan cheese and parsley. Serve with toasted focaccia bread.

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