9.03.2019

Truffle Love Mushroom Pasta

Until recently, work trips to my company's sector headquarters in Nashua, NH were sweetened by dinners at a restaurant called Pigtale. You may have seen me post food porn from there on my Instagram feed. Unfortunately, Pigtale closed a few months ago, and shows no signs of reopening, so I was inspired to take an item of its menu - pasta with mushroom cream sauce - and invent my own version to make at home. My colleagues Carrie and Brandee also loved that dish, so I'm dedicating this recipe to them.


As you probably know by now, I'm not into following recipes very well. I always want to make food my own, and this pasta is no exception. I decided to dress Pigtale's version up with truffles, but when you make it, you may want to change the type of pasta, the richness of the cream, or the herbs you use to finish the dish. I encourage this! You're the boss of your kitchen, and I would never presume to undermine your authority there.

Fall is almost here, so this quick and easy weeknight dish is perfect for a crisp, cloudy Tuesday or Thursday. Eat it up!


Truffle Love Mushroom Pasta
Serves 2-3


  • 1/2 Box Linguine, Fettucine or Papardelle, cooked 1 min under pkg directions
  • 1T Olive Oil
  • 1C Mushrooms, sliced (I use baby bellas, but do your thang)
  • 1 Shallot, minced (or 1/4C onion)
  • 1 Clove Garlic, minced
  • 1/2 tsp Black Pepper
  • 1/4 tsp Dried Red Pepper Flakes
  • 1/2 tsp Truffle Salt
  • 1/2C Light Cream
  • 1T Pecorino Romano cheese, grated
  • 1T Parmesan cheese, shredded or grated
  • 5 Basil leaves, torn or chiffonade if you're fancy (or chives or parsley)
  • 1 tsp Sabatino Truffle Zesst (optional, delicious, highly recommended)

As water is coming to a boil for pasta, start mushrooms in oil in a large skillet over medium heat. Once they start to brown and some of the liquid has cooked out, add shallot and garlic, along with spices. 


Once pasta is in to cook, add cream to mushroom mixture, and bring to a bubble. Lower heat to med-low while pasta cooks. Once it's al dente, add it into skillet and reserve about a 1/2C cooking water. 


Turn off heat, add cheeses and basil, and toss the pasta with the sauce and cheese to mix. Serve in wide bowls sprinkled with more herbs and truffle zest (but never truffle oil! Blech). Make yummy noises whilst eating. 




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