Truffle Mushroom Pasta
Dried pasta, jarred mushrooms, truffle oil, and shelf-stable Parmesan.
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8 oz dried pasta (fettuccine or linguine work well)
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1/2 cup jarred mushrooms, drained and sliced
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2 tbsp truffle oil
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2 cloves garlic, minced
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2 tbsp olive oil
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1/2 cup vegetable or mushroom broth
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1/4 cup shelf-stable Parmesan, grated
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Salt & black pepper to taste
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Fresh parsley,
Instructions:
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Cook the pasta: Boil in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
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Sauté the mushrooms: Heat olive oil in a pan over medium heat. Add garlic and mushrooms, cooking until fragrant.
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Deglaze with broth: Pour in the broth and reserved pasta water, letting it simmer to create a silky base.
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Toss with pasta: Add the cooked pasta and mix well.
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Finish with truffle oil & Parmesan: Remove from heat, stir in truffle oil and Parmesan, and season with salt and pepper.
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Garnish & serve: Top with fresh parsley if desired.
