Penne Funghi Tartufo
Penne Funghi Tartufo
This mushroom pasta creates a decadent truffle sauce without a touch of cream. It's an elegant yet fresh and healthy Italian dish that won't make you feel guilty afterward.
Servings
4
servings
Ingredients
- 1 pound cremini mushrooms, quartered
- 1 pound penne rigate
- chopped parsley, for garnish
- 1/2 cup cooking oil
- 1/2 cup grated parmigiano-reggiano, for garnish
- 8 ounce black trumpet mushrooms
- 1 cup white truffle oil
- fresh thyme, to taste
- 3 tablespoon chopped scallions, for garnish
- salt and pepper, to taste
Directions
- Season the cremini mushrooms to taste and sauté them in ¼ cup of the cooking oil until caramelized, about 20 minutes.
- Cook the penne al dente in a large pot of boiling salted water for about 8 minutes. Drain the pasta (do not rinse with water) and pour the rest of the oil over the pasta to prevent sticking.
- Clean the black trumpet mushrooms and sauté until tender. Season to taste with salt and pepper and add fresh thyme. In a blender, mix the white truffle oil with the black trumpet mushrooms purée until it forms a paste.
- Combine the cremini mushrooms with the cooked penne and pour the white truffle paste over. Toss well to combine and garnish with Parmigiano-Reggiano, parsley, and scallions.