Pasta al Tartufo

Pasta al Tartufo is a luxurious yet simple dish that highlights the earthy flavors of truffles, combined with a rich, dairy-free sauce. This delightful Italian lunch is perfect for those seeking a gourmet experience without the dairy.

Ingredients

• Spaghetti - 200 grams
• Black truffle oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Mushrooms (e.g., porcini or cremini) - 150 grams, sliced
• Vegetable broth - 200 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Fresh truffle (optional) - for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the black truffle oil over medium heat. Add the minced garlic and chopped shallot, sautéing for about 2-3 minutes until fragrant.
3. Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until they are soft and golden brown.
4. Pour in the vegetable broth, season with salt and black pepper, and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.
5. Once the pasta is cooked, reserve a cup of pasta water and drain the rest. Add the pasta directly to the skillet with the mushroom mixture.
6. Toss the pasta in the sauce, adding reserved pasta water a little at a time if needed to achieve the desired consistency.
7. Remove from heat and stir in the chopped parsley. Adjust seasoning to taste.
8. Serve immediately, garnished with shavings of fresh truffle if using.

Nutrition

• Calories: 480
• Protein: 10 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from mushrooms and fresh herbs.
• Low in cholesterol, making it heart-healthy.

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