Truffle And Vegetable Pasta Recipes

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TRUFFLE MUSHROOM PASTA



Truffle Mushroom Pasta image

This truffle mushroom pasta looks and sounds fancy but it's an easy pasta dish that takes about 30 minutes to make. The pasta is coated in a creamy truffle cheese sauce and tossed with meaty mushrooms. It feels fancy but is so low maintence to make.

Provided by April Anderson

Categories     Dinner

Time 25m

Number Of Ingredients 9

5 ounces fettuccine
3 tablespoons unsalted butter, divided
8 ounces sliced baby bella mushrooms
1 large garlic clove, finely chopped
1/4 teaspoon kosher salt
1/4 cup heavy cream
2 ounces Parrano truffle cheese, shredded (see note)
1 tablespoon finely chopped fresh parsley
1 tablespoon grated truffle cheese

Steps:

  • Boil the pasta according to package instructions. Reserve a few tablespoons of the starchy water before you drain the pasta once it's cooked.
  • In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and garlic and stir to coat them in the butter. Add the salt and cook the mushrooms for 10 minutes or until they've released their moisture and they are deep brown in color.
  • Transfer the cooked mushrooms and garlic to a bowl or plate. In the same pan, melt the 2 tablespoons of butter. Add the cream and stir to combine it with the butter. Once the cream is heated through add the shredded cheese. Stir until the cheese is melted. Add one or two tablespoons of the pasta water to thin the sauce.
  • Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with the chopped parsley and grated cheese and serve.

Nutrition Facts : ServingSize 1/2 of recipe, Calories 623 calories, Sugar 4.9g, Sodium 831.5mg, Fat 32.6g, SaturatedFat 19.8g, UnsaturatedFat 10.9g, TransFat 0.2g, Carbohydrate 58.7g, Fiber 3.5g, Protein 25.2g, Cholesterol 85mg

PASTA WITH TRUFFLE CREAM SAUCE



Pasta with Truffle Cream Sauce image

Provided by Roz | La Bella Vita Cucina

Categories     Pasta

Time 20m

Number Of Ingredients 8

1-½ lb. fresh pasta (penne, rigatoni, spaghetti, fettucine)
½ cup butter
1-½ cups freshly grated Parmigiano cheese
1 cup heavy cream
1 - 2 oz. imported Italian truffles, sliced or diced
Freshly cracked salt and pepper to taste
For the table: extra sliced or diced truffles for guests to add to their own servings
For the table: ½ - 1 cup freshly grated Parmigiano cheese for guests add to their own servings.

Steps:

  • Cook the past in a tall pot of boiling water.
  • Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
  • While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
  • Mix into the melted butter the Parmigiano cheese and cream.
  • Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
  • Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
  • Serve additional grated Parmigano cheese to pass around the table also.

TRUFFLE OIL PASTA AND MUSHROOMS



Truffle Oil Pasta and Mushrooms image

Angel hair pasta sauteed with mushrooms, garlic, cilantro and all flavored with truffle oil and topped with Parmesan cheese.

Provided by Lyuba Brooke

Categories     dinner

Time 35m

Number Of Ingredients 8

1 lb angel hair pasta
8 oz baby bella mushrooms (chopped)
3 Tbsp truffle oil
3 garlic cloves
3 Tbsp minced fresh cilantro
Salt
Fresh cracked black pepper
Fresh grated Parmesan cheese

Steps:

  • Cook pasta according to the package, strain and set aside.
  • Preheat a cooking pan over medium heat. Add about a tablespoon of truffle oil and mushrooms. Saute mushrooms until almost cooked.
  • Press garlic and add it to the pan. Saute until fragrant.
  • Add pasta and stir well.
  • Add remaining truffle oil, cilantro, salt and pepper. Saute well.
  • When serving, grate fresh Parmesan cheese on top.

TRUFFLE PASTA



Truffle Pasta image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

2 cups all-purpose flour, plus additional for dusting
3 large whole eggs plus 1 large egg yolk
Kosher salt
4 tablespoons unsalted butter
8 ounces Parmesan, finely grated, plus more for garnish
2 ounces black truffle, finely shaved

Steps:

  • For the fresh pasta: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
  • Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on a pasta machine. (If the dough comes out oddly shaped, re-form into a rectangle.) Fold it into thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
  • Without folding the dough, pass it through the next setting on the pasta machine. Continue to pass the dough through the machine, reducing the space between the rollers after each pass and lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
  • Lay the rolled-out dough on a floured counter. Roll out the remaining dough in the same manner. Cut each piece of dough into 11-inch lengths. Cut the dough into fettuccine by hand, or by passing through the pasta machine on the fettucine setting.
  • For the black truffle sauce: Boil a large pot of salted water. Add the pasta and boil until al dente, about 3 minutes. Strain, reserving 2 cups of pasta water.
  • Add the butter to a large pan over medium heat and let melt. Add half the Parmesan and 1/2 cup pasta water and stir to combine. Add the pasta and toss to coat. Add the remaining Parmesan and stir to combine. If the sauce is too thick, add more pasta water. Divide pasta among 4 bowls. Top with shaved truffle and more Parmesan. Enjoy!

TRUFFLE AND VEGETABLE PASTA



TRUFFLE AND VEGETABLE PASTA image

Categories     Pasta

Yield 4

Number Of Ingredients 12

½ ounce dried porcini mushrooms
1 cup boiling water
1 stick butter, cut into small pieces
1/8 ounce very thinly sliced black truffles
½ cup broccoli rabe florets, cut into ¼ inch pieces
½ cup Brussels sprouts, cleaned, halved and sliced ¼-inch-thick
1 pound fresh tagliatelle
2 tablespoons olive oil
1 small shallot, minced
1 tablespoon finely chopped chives
½ cup grated Parmesan
Sea salt and white pepper, to taste

Steps:

  • 1.Bring a pot of salted water to a rolling boil. Place dried porcini in a small bowl and submerge in 1 cup boiling water. Cover and let soak 10 minutes. 2. Make truffle butter: Pour porcini water through a fine-mesh strainer into a small saucepan and press on mushrooms to release liquid. Simmer liquid over medium heat until it reduces to 1/3 cup, about 3 minutes. 3. Turn off heat and, whisking constantly, incorporate butter one piece at a time into broth. The mixture should lighten and increase in volume. Take the saucepan off the burner and check to make sure sauce is just warm to the touch. Stir in truffles. Off Duty Fall Entertaining Click to view a collection of fall-related food, travel and decorating articles from Off Duty. 4. In a food processor, blend truffle butter until creamy, about 10 seconds. 5. In the pot of boiling water, blanch broccoli rabe until bright green and al dente, about 30 seconds. Remove and repeat with Brussels sprouts. 6. Bring water back up to a rolling boil and add pasta. Cook until al dente, about 3 minutes, then drain. 7. While pasta cooks, set a large sauté pan set over medium heat. Swirl in oil and add shallot. Once shallot is soft and translucent, add truffle butter. Once mixture starts to bubble, add cooked pasta and vegetables. Sauté for 30 seconds, tossing to coat with sauce. Add chives and Parmesan and toss for another 30 seconds. Season with salt and white pepper to taste. 8. Distribute pasta among four bowls. Spoon extra sauce over each and garnish with truffle shavings, if you like.

TRUFFLE AND VEGETABLE PASTA



TRUFFLE AND VEGETABLE PASTA image

Categories     Pasta

Yield 4 people

Number Of Ingredients 12

1/2 ounce dried porcini mushrooms
1 cup boiling water
1 stick butter, cut into small pieces
1/8 ounce very thinly sliced black truffles
1/2 cup broccoli rabe florets, cut into 1/2 "pieces
1/2 cup Brussels sprouts, cleaned, halved and sliced 1/4 " thick
1 pound fresh tagliatelle
2 Tbsp olive oil
1 small shallot, minced
2 Tbsp finely chopped chives
1/2 cup grated Parmesan
Sea salt and white pepper, to taste

Steps:

  • Bring a pot of salted water to boil. Place dried porcini in small bowl and submerge in 1 cup boiling water. Cover and soak 10 min. Make truffle butter: Pour porcini water through a fine mesh strainer into a small saucepan and press on mushrooms to release liquid. Simmer liquid over medium heat until it reduces to 1/3 cup, about 3 min. Turn off heat and, whisking constantly, incorporate butter one piece at a time into broth. The mixture should lighten and increase in volume. Take the saucepan off the heat and check to make sure sauce is just warm to the touch. Stir in truffles. In a food processor, blend truffle butter until creamy, about 10 seconds. In the por of boiling water, blanch broccoli rabe until bright green and al dente, about 30 seconds. Remove and repeat with Brussels sprouts. Bring water back up to a rolling boil and add pasta. Cook until al dente. Drain. While pasta cooks, set a large saute pan set over medium heat. Swirl in oil and add shallot. Once shallot is soft and translucent, add truffle butter. Once mixture starts to bubble, add cooked pasta and vegetables. Sauté for 30 seconds, tossing to coat with sauce. Ad chives and Parmesan and toss for another 30 seconds. Season with salt and white pepper to taste. Distribute pasta among four bowls. Spoon extra sauce over each and garnish with truffle shavings, if you like.

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