ChefUptothePlate

Food, Nutrition and Cooking

Perfect Pasta

Leave a comment

All credit for this one goes to my fabulous friend and college roommate, Carol, who gave me this recipe when I asked her what she does with truffle oil. My suggestion is to buy the smallest bottle of truffle oil you can find because you only need a very little bit (and it’s pricey) but it’s the truffle oil that really finishes this dish perfectly. If you are lucky enough to have whole truffles, even better but not necessary. The range in amount of mushrooms, pasta and butter relate to each other and to how saucy you want the final product to be. Using olive oil and vegetable broth in place of butter and chicken broth will make this dish vegetarian but the flavor will be a bit different. This is one of the few savory dishes I find merits real butter. 

Pasta with Mushrooms and Truffle Oil

20-24 oz sliced mushrooms, any variety (my favorite – Baby Bellas)

1/2-1 stick lightly salted butter (can substitute olive oil but the dish will not be exactly the same)

1 large onion, sliced or chopped

3-4 cloves garlic (depending on size of cloves and your love of garlic), pressed

1/2 cup chicken broth (or vegetable broth if you prefer)

1/2 cup dry white wine such as chardonnay

salt and pepper to taste (as I recommend salted butter, be sure to taste before you add further salt)

1/2-1 lb. wide pasta such as fettuccine, pappardelle, preferably packaged as “nests”

1/2 tsp-1 tsp (at most!) truffle oil

1 truffle, sliced as thin as possible (optional)

chopped fresh arugula as a garnish (optional)

Melt butter in very large skillet (one large enough to hold the cooked pasta if you have one). Saute onions until they begin to caramelize. Add pressed garlic and saute for <1 minute more. Add sliced mushrooms and continue to cook until the mushrooms have given up all their liquid and begin to caramelize. 

Add wine and broth and lower heat. Cook until a good amount of liquid has evaporate and you are left with a saucy consistency. If you go too far and you no longer have a sauce, just add more wine and or broth. 

Meanwhile cook desired amount of pasta as package directs to “al dente”. Drain pasta and add to skillet combining sauce with pasta. Drizzle truffle oil on top. Garnish with sliced truffle and arugula if desired. If you have a bit of leftover veggies such as broccoli or peas you can throw those into the mix with the mushrooms towards the end of cooking the sauce. 

Serves 4-6 

Serve with an arugula (or other green) salad and crusty bread

 
Advertisements

Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s