I’ll admit: simple pasta dishes are my go-to when I’m feeling a bit lazy and uninspired for dinner (for another quick pasta dish, see my Roasted Veggie Pasta with Pomegranate Balsamic Reduction). But there’s no reason why a lazy dinner can’t end up feeling inspired after all, and with a deliciously rich parmesan cream sauce and a dash of truffle oil, this pasta manages to do just that.
Parmesan Mushroom Pasta with Truffle Oil
Yield: 4 servings
- 1 lb pasta*
- 1 Tbsp olive oil
- 1 large onion, sliced
- 1 lb mushrooms, sliced
- 3 – 4 cloves garlic, minced
- 2 Tbsp butter
- 2 Tbsp flour
- 1/2 – 1 cup cream**
- 1/2 cup parmesan cheese, grated
- truffle oil, to taste***
- salt and pepper, to taste
*I used penne, but any pasta that can soak up the sauce would be good here.
**You can substitute whole milk for the cream, if desired.
***Truffle oil may seem pricey, but a small bottle should last you a long time because you only need to use a drop or two at a time.
- Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside.
- While pasta is cooking, heat 1 Tbsp olive oil over medium heat in a large sautee pan, and sautee 1 large onion, sliced until translucent and starting to darken in color, about 15 minutes.
- Add 1 lb mushrooms, sliced and sautee until the mushrooms are dark and have released and then cooked off their juices, about 10 minutes.
- Add 3 – 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute.
- Meanwhile, in a small saucepan over medium-low heat, melt 2 Tbsp butter, then whisk in 2 Tbsp flour, and cook, whisking frequently, for 5 – 10 minutes.
- Whisk in 1/2 cup cream, then
1/2 cup parmesan cheese, grated, and then more cream as needed for desired consistency.
- Pour the parmesan cream sauce over the mushrooms in the sautee pan, add pasta, and mix to combine.
- Add truffle oil and salt and pepper, to taste.