Penne Funghi Tartufo

Penne Funghi Tartufo
Staff Writer
Fig + Olive

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.

Ready in
30 m
Deliver 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 Ounces black trumpet mushrooms
  • 1 Cup white truffle oil
  • Fresh thyme, to taste
  • 3 Tablespoons chopped scallions, for garnish
  • Salt and pepper, to taste


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.



Penne Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Penne Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.