Pasta with mushrooms and truffle oil
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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
How-To Videos
Utensils
- saucepan
- cooking spoon
- frying pan
- pot
- colander
- cutting board
- knife
- fine grater
Nutrition per serving
Cal
955
955
Protein
27 g
27 g
Fat
52 g
52 g
Carb
93 g
93 g
Step 1/3
- 100 ml heavy cream
- 100 g 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 g tagliatelle
- 150 g 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!
in Berlin