Creamy Truffle Pasta with Truffle Oil and Mushrooms

Experience the taste of truffles and mushrooms with this delicious recipe for creamy truffle pasta. This dish combines the intensity of Tartuffi Jimmy truffle oil and truffle salsa with roasted mushrooms and freshly grated Parmesan, creating a luxurious taste experience. Perfect for a special dinner or as a treat. The recipe is easy to follow and produces a creamy pasta that is as beautiful to serve as it is tasty.

Ingredients:

• 200 g tagliolini with truffle
• 2 tablespoons Tartuffi Jimmy truffle oil
• 1 tablespoon Tartuffi Jimmy truffle salsa
• 100 g mixed mushrooms (e.g. chanterelles, oyster mushrooms or mushrooms)
• 1 dl cream
• 1 clove of garlic, finely chopped
• 2 tbsp butter
• Freshly grated parmesan cheese
• Freshly ground black pepper
• Fresh parsley for garnish

Instructions:

Prepare the mushrooms

• Clean and slice the mushrooms. Heat a large pan over medium heat and add the butter.

• When the butter has melted and begins to fizz, add the garlic and cook until fragrant (about 1 minute).

• Add the mushrooms to the pan and fry until golden and tender for approx. 5-7 minutes, until they have released their liquid and are slightly crispy at the edges. Remove the mushrooms from the pan and set them aside.

Cook the pasta

• Fill a large pot with water, add a generous amount of salt and bring to a boil.
• Add the tagliolini and cook according to package directions (about 3-4 minutes) until al dente.
• Save 1 dl of the cooking water, and drain the rest of the water from the pasta.

Toss the pasta in the sauce

Garnish and decoration