Truffle Cheese Pasta
If you're wondering what to do with a block of truffle cheese, this pasta recipe might just be the answer. It's a restaurant quality meal made at home on a budget (if you have a source of inexpensive truffle cheese). This is totally adaptable to different types of cheese, different methods of adding truffle flavor, and different mix-ins... so it can be the perfect date night or dinner party recipe for you!
Ingredients
- 250 g (9 oz) tagliatelle
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 100 g (3.5 oz) mushrooms, thinly sliced
- 15 g (1.07 tbsp) salted butter
- 150 g (1.5 cups) truffle cheese, grated
- 30 g (⅓ cup) parmesan or Italian hard cheese, grated
- 240 ml (1 cup) single cream
- salt and pepper, to taste
- fresh parsley, optional
- olive oil, for cooking
Instructions
- Boil the pasta according to package instructions. Add the peas for the last minute of the cooking time, then drain, reserving some of the cooking water.
- While the pasta is cooking, we can make the sauce. Heat a little olive oil in a deep pan, and saute the shallots for a minute or two until soft.
- Add the mushrooms, garlic and butter to the pan. Add salt and pepper to taste. Cook for about 5 minutes, until the mushrooms are deeply browned and all of the liquid in the pan is evaporated.
- Add the cream and mix through, then turn the heat off.
- Add both of the cheeses and mix through until they're melted in and a thick sauce has formed. Cover, and set aside while you wait for the pasta to finish cooking (and don't forget to add the peas for the last minute!)
- Add the pasta and peas to the pan with the sauce alongside the parsley, if using. Toss through until mixed, adding some of the reserved pasta cooking water if the mixture feels too thick for your liking.
- Serve immediately.
Notes
Please note that for the timelines to work as stated, you need to have all of your sauce ingredients prepped before you set the tagliatelle cooking! I am assuming that your tagliatelle cooks in around 10 minutes. If it's quicker than that, you should make the sauce first and then let it sit while you boil the pasta. It's OK if the sauce is ready first, but if the pasta is done before the sauce and has to sit around, it can turn sticky.
Calories: 674kcal, Carbohydrates: 51g, Protein: 23g, Fat: 43g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 170mg, Sodium: 426mg, Potassium: 375mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1181IU, Vitamin C: 2mg, Calcium: 427mg, Iron: 2mg