Bring a large pot of salted water to a boil. Add the ridged pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the chopped mushrooms and cook for about 5-7 minutes until they release their moisture and become golden brown.

Prepare the Faux 'Foie Gras'

Add the chopped walnuts to the skillet and cook for another 2-3 minutes. Pour in the Marsala wine, scraping up any bits stuck to the bottom of the skillet. Let it simmer for 3-4 minutes until the wine has reduced slightly.

Add Walnuts and Marsala

Add the cooked pasta to the skillet along with the chopped thyme, salt, and black pepper. Toss everything together, adding reserved pasta water as needed to create a creamy texture.

Combine and Season

Plate the pasta and top with shaved black truffle and grated Parmesan cheese if desired. Enjoy!

Serve

Ridged pasta (e.g., rigatoni or penne)

Mushrooms (shiitake or cremini), finely chopped

Walnuts, finely chopped

Black truffle, finely shaved

Marsala wine

Olive oil

Garlic, minced

Fresh thyme, chopped

Salt

Black pepper, freshly ground

Parmesan cheese, grated (optional for serving)

Ridged pasta with faux 'foie gras'

Make Ridged Pasta With Faux 'foie Gras' Recipe in just 30m. Black truffle, and Marsala

Ridged Pasta With Faux 'foie Gras' Recipe

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