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Creamy Mushroom and Truffle Pasta
2 - 3 people
00h 25mins
It would be really difficult to source real Truffles but you may use Luglio Truffle oil if you want the Truffle flavor in your pasta. Aside from Shitake mushrooms, you may also use other mushrooms in this recipe.
Ingredients
- 250 grams San Remo Fettuccine
- 1 can Jolly Pieces & Stems Mushrooms
- 50 grams Shitake Mushrooms, chopped
- 1/4 cup Arla Unsalted Butter
- 5 cloves Garlic, chopped
- 1 whole Onion, chopped
- 2 cups Hopla Unsweetened Cream
- 1 pack Arla Natural Cream Cheese
- 3/4 cups - 1 cup Santini Grated Parmesan
- 3 tbsp Olio Luglio Extra Virgin Truffle Oil
- Fresh Parsely, chopped
- Salt & Pepper, to taste
Step-by-Step Directions
- 1. Cook Fettuccine in a salted boiling water until al dente. Drain then reserve ½ cup pasta water.
- 2. In a pan over medium heat, add butter then sauté garlic and onion until aromatic.
- 3. Add the chopped mushrooms and continue sauteing for a minute. Add pasta water and cream.
- 4. Add the cream cheese and parmesan and continue stirring for 5 minutes or until cheeses have melted and the sauce has thickened. Season with salt and pepper.
- 5. Turn off heat then add the truffle oil. Mix till well combined.
- 6. Serve by mixing the Fettuccine and sauce. Add additional truffle oil before serving.
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