Truffle Mushroom Pasta
Whip up this super simple Mushroom Pasta in minutes, effortlessly elevated with our Buttered Truffle Oil. A gourmet twist on a classic favourite!
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
- 1 Shallot, finely chopped
- 2 Garlic Cloves, crushed
- 600g Mushrooms, we used portabella, large flat, and button mushrooms, roughly chopped
- 1 Tbsp Lemon Juice
- 2-3 Tbsp Rich Glen Buttered Truffle Oil
- 1 Tbsp Rich Glen Signature olive oil
- 1-2 Sprigs Rosemary, finely chopped
- Salt & Pepper, to season
- Some Parsley, to garnish
- Some Parmesan Cheese, to serve (optional)
Directions
- In a large frying pan, add olive oil, shallots, garlic, and rosemary, and cook until golden and fragrant. Remove from the pan and set aside.
- To the same pan, add the Buttered Truffle Oil and the mushrooms, and toss to combine, cooking until tender and golden.
- While the mushrooms are cooking, cook the pasta according to packet instructions, then set aside, but leave it in the pasta water.
- Once the mushrooms are cooked, add in the shallots and garlic mixture, along with lemon juice, and mix through.
- Using tongs, remove the pasta from the water and add it to the mushrooms. You can also add about ¼ cup of pasta water to the dish if it's a little dry.
- Heat through and then remove from the heat, serve in the same pan or a large shallow serving dish.
- Garnish with Parmesan Cheese and parsley. Add another drizzle of lemon juice and cracked black pepper, and serve while warm.
