Mafalde Ai Funghi (Creamy Mushroom Pasta)

Inspired by the famous Mafalde Ai Funghi pasta from Gusto 101, this creamy pasta with a rich truffle cream sauce is simply divine. A quick 15 minute meal done right at home.

I feel like mushrooms and truffle are a match made in heaven. Both have an earthy and umami flavour that just compliments each other so well. Truffles are also a delicacy, whenever truffle is used in dishes, the dish is usually marked up higher than others. As much as I love to use truffles in my cooking, it may not always be possible because truffles are rare, and also expensive. This pasta also requires more truffles to bring out the flavours and make this dish heavenly, which is why we’ll be using truffle paste. It’s still truffle and tastes amazing in your dishes! I usually get mines from a place called, The Village Grocer, or from Winners/Homesense (yes they have it there!). You can also use any pasta you like as Mafalda pasta can sometimes be hard to find.

I know you’re salivating already.

Ingredients

• 2 servings of Mafalda pasta
• 2 tbsp olive oil
• 1 tbsp salted butter 
• 1/2 lb. mixed sliced mushrooms (such as portobello, cremini, oyster)
• 1/2 of a yellow onion (chopped)
• 4 garlic cloves (minced)
• 3/4 cup heavy cream
• 1/2 cup grated cheese (half and half each of parmigiano reggiano and parmesan)
• Splash of white wine
• 1 tbsp black truffle sauce
• 3 tbsp of pasta water
• Salt and pepper to taste
• 2 tsp Italian seasoning
• Fresh parsley (roughly chopped, for garnish)
• Truffle oil (optional) – can also sub olive oil

Instructions:

1. Cook pasta in salted water according to package instructions.
2. In a large skillet over medium high heat, sauté onions in olive oil until they start to become translucent. Add in the butter, garlic, and mushrooms and cook for about 4 – 5 minutes.
3. Add in a splash of white wine and mix. Season with salt, pepper, and Italian seasoning.
4. Add in the cream, black truffle sauce, and the pasta water. Stir throughly.
5. Reduce heat to low and add in the cheese and pasta. Toss everything to combine.
6. Serve with more grated parmigiano reggiano, fresh chopped parsley, and a light drizzle of truffle oil. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!