Creamy Mushroom Pasta with Truffle
A creamy pasta with mushrooms, cooking cream, and a hint of truffle oil. The noodles are tossed with the mushroom sauce and finished with parsley, truffle slices, and a little pepper. It is quick to make and gets a special aroma from the truffle note.
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Ingredients
Cremige Pilz-Pasta mit Trüffel
- 4 g Vollkorn-Hartweizengrieß-Nudel
- 3 g Champignon
- 2 ml Kochsahne
- 2 Tbsp Öl
- 1 Splash Trüffelöl
- 2 g Trüffel
- 1 Pinch Pfeffer
- 1 Pinch Salz
- 2 Tbsp Petersilie
- 2 g Parmesan
Preparation
1. Cook the pasta
Cook the whole-wheat durum semolina pasta in plenty of salted water according to the package instructions, then drain and set aside briefly.
2. Sauté the mushrooms
Clean the mushrooms and slice them. Heat the oil in a large pan and sauté the mushrooms until they take on some color and their moisture has evaporated.
3. Simmer the sauce
Add the cooking cream to the mushrooms and let everything simmer gently for a short time until a creamy sauce forms. Season with salt, pepper, and a splash of truffle oil, then toss in the pasta.
4. Plate and finish
Divide the pasta among plates and top with truffle slices, parsley, and a little cheese. Serve immediately.