Truffle Mushroom Pasta

Ingredients

Left Off The MapPREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES • SERVES: 4

1 Shallot, finely diced
75g Tamar Valley Truffles Truffled butter
1 Garlic clove
80g Tamar Valley Truffles Truffled mushroom paste
400g Barilla Penne
Pinch flakey salt
2/3 cup finely grated Parmgiano Reggiano, plus more to serve
1/2 tsp lemon juice
Drizzle of Tamar Valley Truffles Truffle oil
1 1/2 black truffles, finely grated (optional)
Drizzle of olive oil

Directions

  • Cook the pasta until al dente, which should take about ten minutes. Once cooked, set aside some pasta water for later. Drain the rest and drizzle a little olive oil over the pasta to prevent it from overcooking.
  • Place a large pan on low heat and melt the butter. Add the shallots and cook until they become translucent, then add the garlic and sauté until fully cooked. Once the garlic is ready, stir in the mushroom paste until you get a smooth, emulsified sauce. If the sauce isn’t coming together, add a little of the reserved pasta water.
  • Add the cooked pasta to the mushroom sauce and toss to combine. Stir through some Parmigiano Reggiano. To serve, leave the pasta in the pan and grate extra Parmigiano Reggiano and truffles on top.