Truffle Scented Pappardelle Recipe
with Roasted Exotic Mushrooms, Smoked Tomatoes, Spinach, Pinenuts, Grilled Pesto Focaccia
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Roast the Mushrooms
Preheat the oven to 400°F (200°C). On a baking sheet, toss the mixed mushrooms with 1 tablespoon of olive oil, salt, and pepper. Roast for about 15-20 minutes, until golden and tender.
- 3
Prepare the Spinach and Tomatoes
In a large skillet over medium heat, add a splash of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the smoked tomatoes and spinach, cooking until the spinach has wilted.
- 4
Combine Ingredients
Add the cooked pappardelle, roasted mushrooms, and truffle oil to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce. Adjust seasoning with salt and pepper.
- 5
Serve
Serve the truffle-scented pappardelle topped with toasted pine nuts and a drizzle of extra truffle oil if desired, alongside grilled pesto focaccia.
