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Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Black Truffle Oil
  • 200 g Mushrooms
  • 1 handful of chopped fresh flat leaf parsley
  • 4 cloves of garlic
  • 1 tbsp butter
  • 2 fresh chillies and 1tsp dried chilli flakes
  • 80 g Pasta of choice (per person)
  • Shavings of parmesan
Mushroom Truffle Pasta Mushroom Truffle Pasta
Mushroom Truffle Pasta

A bowl of pasta to me is like a big hug in a bowl. What better way to spend a Friday evening after you have had a long day at work than with a bowl of pasta. This one is incredibly quick, easy and delicious too - it can also be vegetarian if you do not use parmesan at the end!


1. Add 2tbsp black truffle oil to a frying pan with 1tbsp butter, 4 crushed garlic cloves, 2 chopped fresh chillies. Keep this on a low heat so you do not burn the garlic.


2. Once your butter has melted down, add in your chopped mushrooms and half a handful of chopped fresh parsley.  Cook your mushrooms down until they start to release some of their juices.


3. Get your pasta on to cook now in some salted boiling water.  


4. Whilst the pasta is cooking, taste your mushroom mixture and add salt and white pepper to taste.


5. When the pasta is cooked, drain and toss into the mushrooms. Add around 2tbsp reserved pasta water to the mixture and a drizzle of the black truffle oil, 1tsp dried chilli flakes and the rest of the chopped parsley and mix.


6. Serve with shavings of parmesan on top and you are done! Enjoy!

Mushroom Truffle Pasta Mushroom Truffle Pasta
Mushroom Truffle Pasta

A bowl of pasta to me is like a big hug in a bowl. What better way to spend a Friday evening after you have had a long day at work than with a bowl of pasta. This one is incredibly quick, easy and delicious too - it can also be vegetarian if you do not use parmesan at the end!

favorite
print
like
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Black Truffle Oil
  • 200 g Mushrooms
  • 1 handful of chopped fresh flat leaf parsley
  • 4 cloves of garlic
  • 1 tbsp butter
  • 2 fresh chillies and 1tsp dried chilli flakes
  • 80 g Pasta of choice (per person)
  • Shavings of parmesan

1. Add 2tbsp black truffle oil to a frying pan with 1tbsp butter, 4 crushed garlic cloves, 2 chopped fresh chillies. Keep this on a low heat so you do not burn the garlic.


2. Once your butter has melted down, add in your chopped mushrooms and half a handful of chopped fresh parsley.  Cook your mushrooms down until they start to release some of their juices.


3. Get your pasta on to cook now in some salted boiling water.  


4. Whilst the pasta is cooking, taste your mushroom mixture and add salt and white pepper to taste.


5. When the pasta is cooked, drain and toss into the mushrooms. Add around 2tbsp reserved pasta water to the mixture and a drizzle of the black truffle oil, 1tsp dried chilli flakes and the rest of the chopped parsley and mix.


6. Serve with shavings of parmesan on top and you are done! Enjoy!