Mushroom pasta with white truffle M

J for Jellyfish
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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

400 grams pasta, e.g. Pappardelle

200 grams of mushrooms, e.g. white button or chestnut

4 Tbsp. Extra Virgin Olive Oil

3 cloves of garlic

100 ml heavy cream

2 Tbsp. broad leaf parsley

50 g Parmesan

2-4 Tbsp. white truffle oil

salt and black pepper

DIRECTIONS

1. Cook the pasta accordingly to the instructions on the package. Drain in a strainer or colander when done.


2. In a frying pan fry the mushrooms in the olive oil until golden brown.


3. Add the garlic at the end of the frying.


4. Pour in the cream and bring to a boil.


5. Pour the mushrooms and cream into the drained pasta and add parsley and Parmesan cheese.


6. Season to taste with truffle oil, salt and pepper.

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Image by Jeff King

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