AuthorShaina NandCategoryPasta, VegetarianTruffle everything please! This vegetarian pasta infused with truffle salt, oil and fresh truffle CHEESE is guaranteed to blow your mind.
Boil your water for your noods. Salt the water, generously.
Finely mince one head of garlic. Chop up 1/2 of a yellow onion. Clean and chop your mushrooms.
Heat up your pot over medium heat. Melt 3 tbsps of butter in the pot.
Add in your onions and mushrooms. Cook for 5 minutes and then turn down the heat to medium low. Cook for 15 more minutes, stirring every 5 minutes.
Add in the minced garlic when there is 5 minutes left on the mushroom cook time.
Add in your truffle salt, pepper, garlic powder, chili flakes the truffle oil. Turn the heat back up to medium and cook for a few minutes.
At this point, you can add in the rigatoni, some pasta water and the cheese.
Add in the parsley and some fresh lemon juice. Add in a little bit more salt and pepper and turn the heat off.
Serve and enjoy!
Ingredients
Directions
Boil your water for your noods. Salt the water, generously.
Finely mince one head of garlic. Chop up 1/2 of a yellow onion. Clean and chop your mushrooms.
Heat up your pot over medium heat. Melt 3 tbsps of butter in the pot.
Add in your onions and mushrooms. Cook for 5 minutes and then turn down the heat to medium low. Cook for 15 more minutes, stirring every 5 minutes.
Add in the minced garlic when there is 5 minutes left on the mushroom cook time.
Add in your truffle salt, pepper, garlic powder, chili flakes the truffle oil. Turn the heat back up to medium and cook for a few minutes.
At this point, you can add in the rigatoni, some pasta water and the cheese.
Add in the parsley and some fresh lemon juice. Add in a little bit more salt and pepper and turn the heat off.
Serve and enjoy!