Pasta with Truffle Cream Sauce

Skill

Makes

4 - 6 Servings

Pasta with Truffle Cream Sauce

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Pasta with Truffle Cream Sauce

Made With Our

Directions

Item No. 150817
Truffle Spread
Item No. 321612
Torchiette
Item No. 321604
Penne Rigate

Ingredients

  • 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

Directions

 

  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.