Italian Creamy Truffle Mushroom Pasta
Truffle season calls for this dish! The Geedel vegetable chopper makes prepping mushrooms incredibly easy—no more tedious hand-chopping. In 30 minutes, you can whip up a "Michelin-star level" pasta. The creamy aroma blended with the unique flavor of truffle is both warming and sophisticated, perfect for impressing guests!
Ingredients
120g fettuccine or pappardelle
150g cremini/button mushrooms
10g black truffle (or 2 tsp truffle oil)
¼ onion
2 garlic cloves
150ml light/heavy cream
80ml chicken broth/stock
40g grated Parmesan cheese
¼ tsp salt
20g butter
Instructions
1. Prep Mushrooms: Preserve Freshness!
Slice the mushrooms into thick pieces using the mushroom dicer (prevents them from turning mushy when cooked). Finely dice the onion using the mini chopper. Shave the truffle using a truffle slicer (or simply use truffle oil). Using processors helps retain the ingredients' fresh flavors.
2. Cook Mushrooms & Make Sauce: The Key to Richness!
Melt butter in a pan. Sauté the diced onion and minced garlic until fragrant. Add the sliced mushrooms and pan-fry for about 3 minutes until lightly browned. Pour in the cream and chicken broth, and simmer for about 5 minutes until the sauce thickens.
3. Combine Pasta & Sauce: An Explosion of Aroma!
Cook the pasta until al dente (about 2 minutes less than package instructions). Add the cooked pasta to the sauce, along with the truffle slices (or oil) and salt. Stir in the grated Parmesan cheese until well combined and creamy.
Plate the pasta, top with additional truffle slices if desired. Each strand of pasta is coated in the creamy, aromatic sauce, with the unique, comforting scent of truffle shining through!
Summary
The main worries when making truffle pasta are "unevenly cut mushrooms" and "watery sauce." The Geedel chopper takes care of the core prep work, making it easy to enjoy authentic Italian flavor during truffle season!
