Creamy White Truffle & Mushroom Pasta
Creamy White Truffle & Mushroom Pasta. Thank you Urbani Truffles for sending us the ingredients to make this delicious, decadent, and cozy sunday pasta dish. It’s the perfect way to end the holiday weekend because I think we could all use some comfort food today…am I right? It’s creamy, it’s cheesy, it’s herby, and it’s so good with the touch of white truffle flavor. Happy Sunday guys !!
Well the holiday weekend is officially over and I am definitely feeling sad about it. The Sunday scaries are definitely hitting different today. And that officially means Sunday comfort pasta. And today is an extra special pasta because we are using Urbani Truffle products in this decadent dish.
It is hard not to love truffles. They make any pasta, pizza, sauce…you name it…so so rich. It’s a flavor that is truly unlike any other and it’s so delicious. So you can imagine our excitement when Urbani sent us an assortment of their truffle products.
We decided to use them in a creamy, decadent pasta dish. Because it’s Sunday, it’s the holidays, and today is a day that calls for comfort food. This cream sauce is made using Urbani white truffle products and the pasta is topped with herby mushrooms. It’s a creamy, cheesy combo that’s perfect if you’re trying to get a little fancy for the holiday season and it’s also very hard to pass up.
Anyway, hope you guys had as great of a holiday weekend as we did !! I am sad to see it go, but ok who’s ready for Christmas ?!
Ingredients
1 (6.4 ounce) can Urbani white truffle and mushroom
2 cups heavy cream
3 tablespoons Urbani white truffle oil
Urbani white truffle salt to taste
1/4 cup parmesan reggiano
1/4 cup butter
1 pound mushrooms; sliced
1 sprig rosemary
1 pound fettuccine
Directions
In a large skillet, add the Urbani truffles with mushrooms and the heavy cream. Cook over low heat until warmed and combined. Add the truffle oil and sprinkle with the truffle salt. Add the parmesan cheese and cook for about 5 - 8 minutes until thickened. Keep warm.
In a medium skillet, melt the butter. Add the mushrooms and rosemary. Cook undistributed for about 10 minutes. Stir and cook until liquid has evaporated. Set aside.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the truffle sauce. Toss to combine and add pasta water as needed. Serve topped with mushrooms and rosemary.
