Ingredients
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1 tablespoon unsalted butter, softened
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1 1/2 teaspoons black truffle paste or finely grated black truffle
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1/4 teaspoon fresh lemon juice
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1/2 teaspoon kosher salt, divided
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6 ounces mixed fresh wild mushrooms, stemmed and sliced (about 3 cups)
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3 tablespoons extra-virgin olive oil, divided
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1/4 teaspoon black pepper
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8 ounces uncooked farro mafaldine pasta
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1 small garlic clove, thinly sliced
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1/2 cup vegetable broth (such as Zoup!)
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2 tablespoons finely chopped fresh flat-leaf parsley
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1/2 ounce pecorino Sardo cheese, grated (about 2 tablespoon), divided
Directions
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Preheat oven to 400°F. Stir together butter, truffle paste, lemon juice, and 1/4 teaspoon salt in small bowl until combined. Set aside.
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Toss together mushrooms, 1 tablespoon oil, pepper, and remaining 1/4 teaspoon salt in a large bowl until coated. Spread in an even layer on a small rimmed baking sheet. Roast in preheated oven until tender and golden brown, about 15 minutes, stirring halfway through cook time. Let cool to room temperature.
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Meanwhile, cook pasta in boiling salted water until al dente, 5 to 6 minutes. During final 2 to 3 minutes of pasta cook time, cook garlic and remaining 2 tablespoons oil in a 12-inch skillet over medium-high, stirring constantly, until garlic begins to brown, about 2 minutes. Stir in broth and cooled mushrooms.
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Drain pasta, reserving 1 cup cooking liquid. Add pasta and truffle butter to mushroom mixture in skillet over medium-high; toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved cooking liquid 1 tablespoon at a time until desired sauce consistency is reached. Remove from heat. Add parsley and 1 tablespoon cheese; toss to combine. Divide pasta between 2 bowls; sprinkle with remaining 1 tablespoon cheese.
Notes
Farro mafaldine may be purchased from pappardellespasta.com. Truffle paste is available on amazon.com