Fall in Love This Spring with Mushroom Truffle Pasta

No need to look for the Print Recipe button, my recipes always come out on top

Ingredients -

• Fettuccine pasta

• Mushrooms (sliced — cremini, baby bella, or whatever you had)

• Butter (a couple tablespoons)

• Garlic (2–3 cloves, minced)

• Heavy cream (you had ~¼ cup at the time)

• Truffle salt (or truffle oil as a finish)

• Grated Parmesan cheese

• Olive oil (for sautéing)

• Salt + pepper (to taste)

• Optional: parsley or chives for garnish

  Instructions:

• Cook the pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.

• In a large pan, heat olive oil + butter over medium heat. Sauté shallot and garlic until fragrant (about 1 min).

• Add mushrooms. Sauté until browned and tender, seasoning with salt and pepper. Add white wine here if using; let it reduce for 2–3 min.

• Reduce heat to low. Stir in cream (or milk + a spoonful of plain yogurt for creaminess). Add reserved pasta water gradually to loosen the sauce.

• Stir in parmesan and truffle oil. Toss cooked pasta into the pan and coat evenly.

• Taste and adjust seasoning. Garnish with parsley and more parmesan if you like.