Ridged Pasta With Faux 'foie Gras' Recipe

Name: Acquerellos Ridged Pasta With Faux 'foie Gras' Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Ridged pasta (e.g., rigatoni or penne); 200 g Mushrooms (shiitake or cremini), finely chopped; 100 g Walnuts, finely chopped; 20 g Black truffle, finely shaved; 100 ml Marsala wine; 3 tbs Olive oil; 2 cloves Garlic, minced; 1 tbs Fresh thyme, chopped; to taste Salt; to taste Black pepper, freshly ground; 50 g Parmesan cheese, grated (optional for serving)

Inspired by Acquerello

Time30m

Serves4

Black truffle, and Marsala

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta and Faux 'Foie Gras'

14 1/8 oz (400 g) Ridged pasta (e.g., rigatoni or penne)

7.05 oz (200 g) Mushrooms (shiitake or cremini), finely chopped

3 1/2 oz (100 g) Walnuts, finely chopped

0.71 oz (20 g) Black truffle, finely shaved

0.42 cup (100 ml) Marsala wine

3 tbs olive oil

2 cloves Garlic, minced

1 tbs Fresh thyme, chopped

to taste Celtic sea salt

to taste Black pepper, freshly ground

1 3/4 oz (50 g) Parmesan cheese, grated (optional for serving)

Method

Cooking Instructions

Cook the Pasta

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.

Prepare the Faux 'Foie Gras'

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.

Add Walnuts and Marsala

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.

Combine and Season

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.

Serve

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