Pasta with mushrooms and truffle oil

Based on 7 ratings
zartrosa

zartrosa

“I like to surprise my partner with this dish when he returns from work. Let’s experiment in the kitchen! Do you have a recipe you’d like to publish on Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g tagliatelle
150 g brown mushrooms
2 tbsp truffle oil
100 ml heavy cream
100 g melting cheese
salt
pepper
olive oil for frying
Parmesan cheese for serving
Metric
Imperial

Utensils

  • saucepan
  • cooking spoon
  • frying pan
  • pot
  • colander
  • cutting board
  • knife
  • fine grater

Nutrition per serving

Cal
955
Protein
27g
Fat
52g
Carb
93g

Step 1/3

  • 100 ml heavy cream
  • 100 melting cheese
  • salt
  • pepper
  • saucepan
  • cooking spoon

To make the sauce, heat the heavy cream in a saucepan. When it begins to boil, add the melting cheese and stir well. Season with salt and pepper and set aside.

Step 2/3

  • 250 tagliatelle
  • 150 brown mushrooms
  • olive oil for frying
  • frying pan
  • pot
  • colander
  • cutting board
  • knife

Pour salted water in a large pot and bring to a boil, then add the pasta. In the meantime, slice the mushrooms. Set some aside for garnish. Heat a little oil in a frying pan, then fry the sliced mushrooms. Once the pasta is cooked, drain it in a colander.

Step 3/3

  • 2 tbsp truffle oil
  • Parmesan cheese for serving
  • fine grater

Add the cream sauce to the mushrooms in the frying pan, bring to a boil, then add the pasta. Stir well to combine and serve. For the perfect taste, drizzle the truffle oil over the pasta and freshly grate some Parmesan cheese on top. Finally, add the mushrooms you set aside earlier. Now enjoy the finest dinner!