Creamy Truffle Mushroom Pasta
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 tbsp truffle oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are tender and browned.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and truffle oil, then bring the mixture to a simmer. Cook for 5-7 minutes until the sauce has slightly thickened.
- Add the cooked fettuccine pasta to the skillet and toss to coat the pasta evenly with the creamy mushroom sauce.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Remove the skillet from heat and garnish the pasta with fresh parsley before serving.
- Serve the Creamy Truffle Mushroom Pasta hot and enjoy!
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Categories
- Breakfast 22
- Desserts 22
- Main Dishes 13
- Pasta 62
- Soups 34