Wild Mushroom Medley, Campanelle, Spinach, Truffle Mushroom Cream, Fresh Shaved Black Truffle, Balsamic Glaze, Parmigiano-Reggiano

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

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add mixed wild mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and black pepper.

Sauté the Mushrooms

Lower the heat and pour in the heavy cream and truffle oil to the skillet with mushrooms. Stir to combine and let simmer for 2-3 minutes until slightly thickened.

Prepare the Cream Sauce

Add fresh spinach to the skillet and cook until wilted, about 2 minutes.

Add Spinach

Add the cooked campanelle pasta to the skillet and toss gently to combine all ingredients. Adjust seasoning if necessary.

Combine Pasta and Sauce

Plate the pasta and garnish with shaved black truffle, a drizzle of balsamic glaze, and a generous sprinkle of grated Parmigiano-Reggiano cheese.

Serve

Campanelle Pasta

Mixed Wild Mushrooms (e.g., shiitake, oyster, cremini)

Fresh Spinach

Heavy Cream

Truffle Oil

Fresh Black Truffle (for shaving)

Balsamic Glaze

Parmigiano-Reggiano Cheese (grated)

Garlic (minced)

Olive Oil

Salt

Black Pepper

Wild Mushroom Campanelle

Make Wild Mushroom Campanelle Recipe in just 30m. Wild Mushroom Medley, Campanelle, Spinach, Truffle Mushroom Cream, Fresh Shaved Black Truffle, Balsamic Glaze, Parmigiano-Reggiano

Wild Mushroom Campanelle Recipe

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