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.

Tintern Abbey Truffle And Mushroom Pasta

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

  1. Boil a large pot of salted water and cook the fettuccine according to package instructions. Drain and set aside.
  2. In a large skillet, heat the truffle oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown.
  3. Add the minced garlic to the skillet and cook for another minute.
  4. Pour in the heavy cream and let it simmer for 2-3 minutes until it thickens slightly.
  5. Add the cooked fettuccine to the skillet and toss to coat the pasta with the creamy mushroom sauce.
  6. Sprinkle the grated Parmesan cheese over the pasta and season with salt and pepper to taste.
  7. 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