this space left intentionally blank (iheartretards) wrote in vegancooking,
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iheartretards
vegancooking

Funghi pasta

I never cook pasta. I think it's boring. Wheat and water, blah. But I was given two tiny bottles of truffle oil for Christmas and I was inspired.

1 bag of penne pasta
1 C. of dried (I use the bag o'mixed mushrooms from Trader Joes, soak in water to re-moisten) or fresh mushrooms chopped. I recommend getting some oyster, porcini and shitake, they have the most intense flavor.
Truffle oil, white or black
Extra virgin olive oil
1 C. pine nuts
sea salt

Cook the pasta in salted water until al dente. Transfer to a large bowl and drizzle with a few table spoons of olive oil and toss until the pasta is well coated but there shouldn't be a pool of oil in the bottom of the bowl. Add the chopped mushrooms, pine nuts, a pinch of salt, drizzle truffle oil to taste over the pasta and toss again until well mixed. Serve warm.

Everyone who ate this was highly impressed.
Tags: ethnic food-italian-pasta, oils-truffle, vegetables-mushrooms
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