Preparation Info

Pasta with Truffle Cream Sauce

Made With Our

Truffle Spread

Base $10.50
Item: 150817


Base $3.95
Item: 321612

Penne Rigate

Base $3.95
Item: 321604


  • 8 ounces Montebello Penne Rigate or Torchiette
  • 2 Tablespoons olive oil
  • 4 Tablespoons butter
  • 1/2 cup Vidalia onion, minced
  • 4 ounces Cremini mushrooms, sliced
  • 1/2 cup white wine
  • 1/4 cup Stonewall Kitchen Truffle Spread
  • 1/3 cup light cream
  • Salt and pepper to taste
  • 2 Tablespoons chopped fresh herbs such as chives, parsley or basil
  • Parmigiano-Reggiano



  1. Cook pasta according to package instructions. Reserve 1 cup of pasta water. Drain pasta and set aside.
  2. Heat olive oil and butter in a large sauté pan over medium heat. Sauté onion until tender and translucent, but not brown. Add mushrooms and cook until tender.
  3. Add white wine and simmer 2-4 minutes. Add truffle spread, cream and season with salt, pepper and herbs.
  4. Add pasta to sauce and toss. As pasta absorbs the sauce add enough reserved pasta water to make sauce creamy.
  5. Serve topped with parmesan shaved thin using a vegetable peeler.