Mafaldine Pasta With Creamy Mushroom Sauce | TasteToronto
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Mafaldine Pasta With Creamy Mushroom Sauce

15 mins Prep Time

25 mins Cook Time

Ingredients

  • 160 grams mafaldine pasta

  • 2 cup mixed wild mushrooms (I used shiitake, oyster mushrooms and king oyster)

  • 1/2 cup grated Pecorino Pepato

  • 1/2 cup half and half cream

  • 1 medium shallot

  • 2 cloves garlic

  • 2 tablespoons unsalted butter

  • 1/2 tablespoon olive oil

  • 1 tablespoon truffle paste (optional)

  • 1/2 teaspoon freshly ground pepper

  • Salt, to taste

Directions

Mafaldine Pasta With Creamy Mushroom Sauce

14 Steps

  • Step 1

    Start by bringing a large pot of salted water to a boil.

  • Step 2

    Cook pasta according to package instructions until al dente. Scoop out one cup of pasta water, then drain the pasta.

  • Step 3

    In a large skillet heat olive oil over high heat. Meanwhile finally chop the shallot.

  • Step 4

    Add the chopped shallot to the hot skillet. Cook shallot for about 2 minutes until it's soft, stir occasionally.

  • Step 5

    Mince the garlic and add it to the skillet. Cook for another minute.

  • Step 6

    Finally chop mushrooms and add them to the skillet. Cook for 6-7 minutes, stir regularly.

  • Step 7

    Add 1 tablespoon of butter, salt and pepper to the mushrooms.

  • Step 8

    Cook for another minute until mushrooms are golden brown.

  • Step 9

    Add the truffle paste (if you're using). Mix well.

  • Step 10

    Add the cream, turn the heat to medium and let it come to simmer.

  • Step 11

    Transfer drained pasta to the sauce, add 1/2 cup of pasta water and mix well.

  • Step 12

    Add another tablespoon of butter and grated Pecorino.

  • Step 13

    Toss for a couple of minutes until sauce thickens and coat pasta well. Add more pasta water if needed.

  • Step 14

    Shave some Pecorino on top and serve immediately.

Ingredients

  • 160 grams mafaldine pasta

  • 2 cup mixed wild mushrooms (I used shiitake, oyster mushrooms and king oyster)

  • 1/2 cup grated Pecorino Pepato

  • 1/2 cup half and half cream

  • 1 medium shallot

  • 2 cloves garlic

  • 2 tablespoons unsalted butter

  • 1/2 tablespoon olive oil

  • 1 tablespoon truffle paste (optional)

  • 1/2 teaspoon freshly ground pepper

  • Salt, to taste

Tags:

Toronto Recipes

Mushroom Sauce

Creamy Mushroom Sauce

Mafaldine Pasta

Mafaldine Pasta With Creamy Mushroom Sauce