Mushroom Penne With Truffle Oil Recipe
Portobello & button mushrooms with tomatoes in white wine sauce, drizzled with truffle oil and tossed with penne pasta
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Ingredients
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Pasta
Mushroom Sauce
Finishing Touches
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of salted water to a rolling boil.
- 2
Cook Penne
Add penne pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta and set aside, reserving about 1 cup of pasta water.
Preparing Mushroom Sauce
- 4
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and diced shallot and sauté for about 2 minutes until fragrant.
- 5
- 6
Add Tomatoes and Liquids
Stir in halved cherry tomatoes, white wine, and vegetable broth. Season with salt and black pepper. Bring to a simmer and cook for another 5-7 minutes until the sauce thickens slightly.
Combining Ingredients
- 7
Combine Pasta and Sauce
Add the drained penne pasta to the skillet with the mushroom sauce. Toss everything together, adding reserved pasta water as necessary to achieve desired sauce consistency.
- 8
Finish with Truffle Oil
Drizzle the truffle oil over the pasta and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
Serving
- 9
Plate the Dish
Serve the pasta in bowls, garnished with chopped parsley and grated Parmesan cheese.