Tintern Abbey Truffle And Mushroom Pasta
Indulge in the rich flavors of Monmouthshire with this Tintern Abbey Truffle and Mushroom Pasta recipe. This dish is a delightful combination of earthy mushrooms, savory truffle, and creamy pasta, perfect for a cozy night in or a special gathering.
Ingredients
- 8 oz fettuccine pasta
- 2 tbsp truffle oil
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat the truffle oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown.
- Add the minced garlic to the skillet and cook for another minute.
- Pour in the heavy cream and let it simmer for 2-3 minutes until it thickens slightly.
- Add the cooked fettuccine to the skillet and toss to coat the pasta with the creamy mushroom sauce.
- Sprinkle the grated Parmesan cheese over the pasta and season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 55g
- Protein
- 12g
- Fat
- 20g
- Fiber
- 6g
Supplies
Large pot Skillet Colander Grater
Tools
Cooking spoon Tongs
Serving suggestions
Serve the Tintern Abbey Truffle and Mushroom Pasta with a side of garlic bread and a crisp green salad for a complete meal.
Tips & tricks
For an extra indulgent version, shave some fresh truffle over the pasta before serving.
Cost
$15