Truffle And Vegetable Pasta Recipe

Name: Truffle And Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 1 cup boiling water; 1 stick butter, cut into small pieces; 1/8 ounce very thinly sliced black truffles; 1/2 cup broccoli rabe florets, cut into 1/4 inch pieces; 1/2 cup Brussels sprouts, cleaned, halved and sliced 1/4-inch-thick; 1 pound fresh tagliatelle; 2 tablespoons olive oil; 1 small shallot, minced; 1 tablespoon finely chopped chives; 1/2 cup grated Parmesan; Sea salt and white pepper, to taste

Servings: persons

1/2 ounce dried porcini mushrooms
1 cup boiling water
1 stick butter, cut into small pieces
1/8 ounce very thinly sliced black truffles
1/2 cup broccoli rabe florets, cut into 1/4 inch pieces
1/2 cup Brussels sprouts, cleaned, halved and sliced 1/4-inch-thick
1 pound fresh tagliatelle
2 tablespoons olive oil
1 small shallot, minced
1 tablespoon finely chopped chives
1/2 cup grated Parmesan
Sea salt and white pepper, to taste

1
1.Bring a pot of salted water to a rolling boil. Place dried porcini in a small bowl and submerge in 1 cup boiling water. Cover and let soak 10 minutes.
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2. Make truffle butter: Pour porcini water through a fine-mesh strainer into a small saucepan and press on mushrooms to release liquid. Simmer liquid over medium heat until it reduces to 1/3 cup, about 3 minutes.
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3. Turn off heat and, whisking constantly, incorporate butter one piece at a time into broth. The mixture should lighten and increase in volume. Take the saucepan off the burner and check to make sure sauce is just warm to the touch. Stir in truffles.
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4. In a food processor, blend truffle butter until creamy, about 10 seconds.
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5. In the pot of boiling water, blanch broccoli rabe until bright green and al dente, about 30 seconds. Remove and repeat with Brussels sprouts.
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6. Bring water back up to a rolling boil and add pasta. Cook until al dente, about 3 minutes, then drain.
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7. While pasta cooks, set a large saute pan set over medium heat. Swirl in oil and add shallot. Once shallot is soft and translucent, add truffle butter. Once mixture starts to bubble, add cooked pasta and vegetables. Saute for 30 seconds, tossing to coat with sauce. Add chives and Parmesan and toss for another 30 seconds. Season with salt and white pepper to taste.
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8. Distribute pasta among four bowls. Spoon extra sauce over each and garnish with truffle shavings, if you like.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 1 cup boiling water, 1 stick butter, cut into small pieces, 1/8 ounce very thinly sliced black truffles, and more.

Yes, Truffle And Vegetable Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Truffle And Vegetable Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions