I’m crazy about all thing’s truffle. Cheese, sauce, pasta or tapenades. And though real truffles taste slightly different, I’m not a snob when using a store-bought tapenade or paste from the store. Try this out and thank me later!
>>After this pasta you’d wanna try out my Truffle Grilled Cheese!
Creamy Linguine w/ Chestnut Mushrooms
Ingredients
- 125 gr cooked linguine mine was with truffle flavor + don’t throw away the pasta water!
- 2 tbsp olive oil or truffle oil
- 1 small shallot finely sliced
- 2 garlic cloves minced
- 2 tbsp truffle tapenade mine is from Urbani Tartufi, use less or more
- 200 ml cream
- ⅛ cup pasta water
- ¼ Parmesan cheese (grated)
- salt & pepper to taste
- For garnish:
- 2 big chestnut mushrooms finely sliced and lightly sauteed in truffle oil, seasoned with salt & pepper
- parsley (finely chopped) finely chopped
- extra Parmesan cheese
Instructions
- Cook the pasta according the package instructions and set this aside.
- Add olive oil to a pan and cook the finely sliced shallot on medium heat.
- After a few minutes add the cream, garlic and truffle tapenade. Mix well before you add the Parmesan cheese and water. Cook the sauce until you see bubbles and add your pasta.
- Toss and turn and season with salt & pepper. Serve with sauteed chestnut mushrooms (optional) and garnish with parsley and extra Parmesan cheese.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!