Ready in under 30 minutes, this simple yet delicious pasta recipe is the perfect ending to a long day. Featuring a luxuriously creamy sauce, this dish pairs perfectly with roast veggies or your choice of protein!
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- YieldServes 4
Ingredients
- 250g pack of your favourite pasta (I used egg pasta)
- 2 cups of heavy cream
- ¼ cup white wine
- 2 tablespoons Dairyworks Garlic and Sea Salt Finishing Butter
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons of Village Press truffle-infused olive oil
- 4 cloves garlic, finely minced
- ½ onion, minced
- 200g mushrooms, sliced
- ½ cup parmesan cheese
- ½ cup cheddar cheese
- Salt and pepper to taste
Cooking Method
Add a generous amount of salt to a large pot of water and bring to a boil. Throw in your pasta and cook according to package instructions, drain and set aside.
Remember to keep a cup or two of pasta water for the sauce.
Melt butter and olive oil in a skillet on medium heat. Add onions and saute until fragrant and translucent.
Add minced garlic and mushrooms and cook until the liquid has evaporated. If the pan becomes too dry add a half tablespoon of butter.
Pour the wine and simmer until the liquid has reduced. Stir in heavy cream and parsley.
Reduce heat and add cheese. Simmer until thickened.
Add pasta water and stir. Season with salt and pepper.
Stir in cooked pasta and pour in truffle oil. Toss gently to coat.
Garnish with parsley and grated cheese, if desired.
Enjoy!
This recipe was submitted by a member of the Black Box team.
