Mafalde Ai Funghi (Creamy Mushroom Pasta)
Creamy pasta with a rich truffle cream sauce.
Ingredients
- 2 servings Mafalda pasta
- 2 tbsp olive oil
- 1 tbsp salted butter
- ½ lb. mixed sliced mushrooms (such as portobello, cremini, oyster)
- ½ yellow onion (chopped)
- 4 garlic cloves (minced)
- ¾ cup heavy cream
- ½ cup grated cheese (half and half each of parmigiano reggiano and parmesan)
- Splash of white wine
- 1 tbsp black truffle sauce
- 3 tbsp pasta water
- Salt and pepper to taste
- 2 tsp Italian seasoning
- Fresh parsley (roughly chopped, for garnish)
- Truffle oil (optional) (can also sub olive oil)
Instructions
- Cook pasta in salted water according to package instructions.
- In a large skillet over medium high heat, sauté onions in olive oil until they start to become translucent. Add in the butter, garlic, and mushrooms and cook for about 4 – 5 minutes.
- Add in a splash of white wine and mix. Season with salt, pepper, and Italian seasoning.
- Add in the cream, black truffle sauce, and the pasta water. Stir throughly.
- Reduce heat to low and add in the cheese and pasta. Toss everything to combine.
- Serve with more grated parmigiano reggiano, fresh chopped parsley, and a light drizzle of truffle oil. Enjoy!
