Mushroom Pasta Recipe
Wide pasta ribbon, wild and cultivated mushrooms, oven dried tomato, spinach. Shaved fresh black truffles, porcini cream, crispy Parmesan.
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Ingredients
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Pasta
Mushrooms
Vegetables
Cream Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the wide pasta ribbon and cook according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
Mushroom Sauce
- 2
Prepare the Mushroom Cream
In a bowl, soak the dried porcini mushrooms in warm water for about 20 minutes. Drain and chop them finely. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the wild and cultivated mushrooms, and cook until they are golden brown. Stir in the chopped porcini mushrooms.
- 3
Add Cream
Pour in the heavy cream and bring to a gentle simmer. Add the oven-dried tomatoes and spinach, stirring until the spinach wilts. Season with salt and black pepper to taste.
Combine and Serve
- 4
Combine Pasta and Sauce
Add the cooked pasta to the skillet with the mushroom cream sauce. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- 5
Garnish and Serve
Plate the pasta and top with shaved black truffles and crispy Parmesan. Serve immediately.
