I’m usually the type of cook that likes homey, no fuss meals. But Valentines Day is a special day, so it’s okay to go a little fancy. I wanted to create a veggie dish in honor of all my vegetarian friends out there, so here is my truffle mushroom pasta recipe. It is a no-carbs-left-behind, vegetarian plate of earthy goodness.
Truffle is one of those ingredients that makes everything fancy. Well almost everything… (don’t think this applies to fries) lol I bought some truffle oil awhile ago from Olive This Olive That in Noe Valley. It was definitely a splurge, but I love how it tastes and how I can add it to so many dishes. Here, I simply added 1/2 teaspoon over the top at the end…just enough to infuse that flavor in my pasta.
The pasta I chose for this also adds to the fancy pants-ness of this dish. Pappardelle is a flat, wide pasta that looks like ribbons from afar. I love this pasta because it adds some elegance to the dish. I chose to make my own pappardelle from scratch because homemade pasta is just better. You can also use dried pasta if you are limited on time or are just too lazy to make it from scratch. I’m working on a full on pasta post where I show you guys how to make pasta from scratch, so stay tuned for that!
Lastly, I made the sauce with sage, oregano, mushroom, butter, and cream. It’s a simple sauce with simple ingredients that anyone can make. Out of the ingredients I chose, sage is probably my favorite. I can’t pinpoint exactly what the taste is like, but it adds an earthiness that makes pasta sauces extra special.
Truffle Mushroom Pasta
- 2 eggs
- 1 cup all purpose flour
- 1 tsp olive oil
Truffle Mushroom Pasta
- 1 ½ cup mushrooms thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh sage minced
- 1 tbsp fresh oregano minced
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp butter
- 3 tbsp heavy cream
- 1 tbsp Italian parsley minced
- ½ tsp truffle oil
- Pasta Dough: Put the flour onto a flat surface. Make a circular well in the center and add in a pinch of salt, olive oil, and 1 egg. Whisk the egg until it is broken down and some of the flour is incorporated. Add in the second egg. Whisk until the egg and some of the flour are incorporated. Set the fork or spoon aside and start using your hands to incorporate the flour in the egg. Knead for 10 minutes until the dough slowly springs back at you when you poke it. Dust with flour if the dough seems too wet. Set the dough aside to rest for 20 minutes.
- Bring out your pasta maker and run the dough through until it is thin enough so you can see your hand through it. Once thin enough, trim off the sides so that the dough is in the shape of a rectangle. Cut the dough into 1 inch thick strips.
- Bring salted water to a boil. Add in the pasta and cook for 1 minute. Taste the noodles to make sure they are al dente. Reserve 1/4 cup of the pasta water.
- Heat olive oil over medium heat. Add in the mushrooms and cook for a minute. Add in the garlic and cook for 30 seconds. Once the garlic and mushrooms are cooked, add in the sage, oregano, salt, pepper, and butter. Cook until the butter is melted. Add in the heavy cream and leftover pasta water. Bring the sauce to a simmer. Add in the cooked pasta. Toss the pasta so the sauce coats the noodles throughout.
- Garnish each serving with parsley and truffle oil.