Mushroom and Truffle Pasta

A creamy pasta that combines the earthy, rich flavor of mushrooms with the exclusive aroma of truffles. It is a meal that not only satisfies the taste buds but also gives a feeling of luxurious elegance. A perfect dish for a romantic dinner or when you want to treat your guests to something really good.

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You will need

14 oz Rigatoni

4 (about 4.2 oz) banana shallots

Olive oil

6 cloves of garlic, finely chopped or grated on the rough side of the grater

1 red chili, chopped

0.63 cup dry white wine

2 cubes mushroom bouillon

1 bay leaf

10.5 oz mixed fresh mushrooms, sliced or roughly chopped

3 tbsp butter

0.84 cup dried mushrooms, finely ground

0.42 cup parsley, chopped

1 tsp truffle salt

1/2 tsp Pul biber

Freshly ground black pepper

1.70 cups heavy cream

1/2 tsp honey

1 cup Parmesan cheese from a block, finely grated

1 1/2 - 2 1/2 cups pasta water

1–2 tbsp truffle oil

For serving

Finely grated Parmesan

Finely chopped parsley

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How to make it

1. Fill a pot with plenty of water. Put on a lid and bring to a boil. When the water is boiling, add salt. Cook the pasta al dente according to the instructions on the package. Reserve a few cups of pasta water for the pasta sauce.

14 oz Rigatoni

2. Heat a frying pan with olive oil and fry the shallots while stirring for about 7 minutes until they are glossy and lightly browned.

4 (about 4.2 oz) banana shallots

Olive oil

3. Add garlic and chili and fry while stirring for about 3 minutes. Chili varies in strength so taste how much should be added.

6 cloves of garlic, finely chopped or grated on the rough side of the grater

1 red chili, chopped

4. Add wine, mushroom bouillon, and bay leaf and cook until the liquid has reduced by half. Remove from the heat and set aside.

0.63 cup dry white wine

2 cubes mushroom bouillon

1 bay leaf

5. Heat a frying pan and add the fresh mushrooms. Fry on high heat without fat and while stirring until all the liquid has evaporated.

10.5 oz mixed fresh mushrooms, sliced or roughly chopped

6. Add butter and fry on high medium heat while stirring for about 10 minutes.

3 tbsp butter

7. Add the onion- and wine mixture together with the dried mushrooms. Mix well.

0.84 cup dried mushrooms, finely ground

8. Add parsley, truffle salt, Pul biber, and freshly ground black pepper. Mix well.

0.42 cup parsley, chopped

1 tsp truffle salt

1/2 tsp Pul biber

Freshly ground black pepper

9. Add 0.42 cup of cream at a time and let it boil in.

1.70 cups heavy cream

10. Mix in honey and reduce to low heat and let simmer.

1/2 tsp honey

11. Add 1 cup of Parmesan cheese and mix well.

1 cup matured Parmesan cheese from a block, finely grated

12. Add pasta water to the desired consistency and let it boil for a minute.

1 1/2 - 2 1/2 cups pasta water

13. Mix in pasta and 1–2 tbsp truffle oil. Taste and adjust the seasoning if necessary.

14 oz Rigatoni

1–2 tbsp truffle oil

14. Serve the pasta topped with grated Parmesan and parsley.

Finely grated Parmesan

Finely chopped parsley

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Tip: Add salt to the pasta water only when it boils. Otherwise, the salt makes the water boil up slower.