Buttery Black Truffle Mushroom Pasta

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5 from 1 vote

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 405

This Buttery Black Truffle Mushroom Pasta dish uses rich and thoughtful ingredients that will keep your tummy happy for hours.

In a large pot, boil salted water and cook linguine to al-dente according to instructions on pasta bag. Drain but do not rinse pasta, set aside. Reserve 1 cup pasta water.
In a large skillet or sauté pan, heat oil and butter over medium-low heat. Add diced onions, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in garlic for 1 minute, then stir in cremini and king oyster mushrooms. Stir occasionally for 3-5 minutes until mushrooms start to brown.
Add 1 tablespoon flour, mix to coat the mushrooms and onion and garlic, about 1 minute.
Turn the heat up to medium-high. Add pasta water with the cooked linguine, stir for 2-3 minutes.
Add black truffles in oil, stir for 1 minute. Add parmesan cheese, stir until the sauce starts to thicken, about 2-3 minutes.
Remove from heat. Add salt, and pepper to taste. Stir in fresh parsley. Garnish with more parsley, parmesan, and pepper. Serve.

This recipe keeps for 2 days in your refrigerator.

If you'd like to save it to enjoy later, you can freeze and store in airtight container.

Author: denthu

Calories: 405kcal

Course: Main Course

Cuisine: Italian

Keyword: pasta, vegetarian