Black Truffle Mushroom Fettucine
Being Italian, naturally my first love in life was pasta. And truth be told, it still is.
The best part about pasta is how easy but also how versatile it is. It can be different in shape, size, what flours used, herbs added, and more.
One of my favorite kinds of pasta is fettuccine. Now, I know unless there are different flours used or other ingredients added to the dough, that all pasta will taste the same. But, for me, somehow fettuccine tastes better than others.
If you're looking for another easy pasta dish try my Creamy Sun Dried Tomato Pasta that's delicious warm or cold. Pasta is just as important as the sauce, though. If you're looking for a dish with a little kick serve some linguine with the pasta sauce from my Sweet Potato Cream Sauce Two Ways for an almost sweet arabiatta sauce.
I love to use fresh herbs in my cooking, not just for garnish. Not enough people realize parsley isn't only to make your plating look impeccable! One of the most important ingredients in this sauce is the parsley. It livens up the earthy and salty flavor the mushrooms and cream base create.
I shared this pasta dish for those who may be looking for a simple Valentine's Day dinner recipe. It's always nice to show your special someone you care about them - why not through a home cooked meal?
Equipment recommended: immersion blender or food processor. Blenders are also suitable but not recommended as you'll have to scrape down the sides constantly when making the sauce.
- 8 oz. dry fettuccine
- 12 oz. cremini mushrooms, washed and sliced
- 4 tbsp vegan butter
- 2 tbsp black truffle oil
- 2 cloves garlic, finely minced
- 1 tbsp fresh parsley, finely minced plus extra for garnish
- 1 tsp salt (more to taste if desired)
- 1/2 pepper
- 1/3 cup almond milk**
- 1 large shallot, finely minced
- 1/3 cup vegan Parmesan, shredded
- Cover a large pot of water with a pinch of salt and bring to boil over high heat.
- While the water reaches a boil, mince your garlic, parsley, and shallot, then wash and slice the mushrooms.
- The water should be reaching a boil now. Add the linguine into the pot. If your pot is not big enough, you can break the pasta in half.* Remember to stir occasionally while cooking the mushrooms.
- In a medium-large sauce pan, on medium-low heat add 1 tbsp of black truffle oil. Once it's heated and coated evenly on the pan's surface, add the minced shallot, stirring occasionally. Once the shallot is fragrant add half of the mushrooms with half of the minced garlic, stirring. Add a tbsp of water if the pan becomes dry.
- Check your pasta while the mushrooms cook. Once the mushrooms have shrunk down, remove them from the pan, placing in a separate bowl. Add the remaining black truffle oil, mushrooms, and garlic, cooking the same way as the first batch. Turn off the heat once the mushrooms have shrunken up and are a medium-dark brown.
- By now, the pasta should be done cooking. Reserve about 1/4 cup of the pasta water for making the mushroom sauce, and strain the remaining water in the sink.
- In the same pot you used to cook your pasta (or smaller one if it was a tall pot), add the first batch of the mushrooms, the minced parsley, pepper, salt, almond milk, vegan Parmesan, and vegan butter. Using an immersion blender, blend the mixture on high until it becomes smooth and creamy. If it needs to be thinned out a bit, add 1 tbsp of the pasta water at a time. The starch in the water from the pasta will help prevent it from becoming too runny.
- Once the sauce has reached the perfect level of creaminess, add the pasta and the second batch of mushrooms into the pot with the sauce. Toss with tongs to help coat the noodles, and serve with a parsley for garnish!
Notes: *I prefer to use as large of a pot as possible so I don't have to break my pasta - this is a personal preference and will in no way affect the final outcome of the dish. **I highly recommend almond milk because it is the only nondairy milk that does not have a naturally sweet flavor such as coconut, cashew, oat and/or soy.