Black Truffle Pasta
Black Truffle Pasta recipe with mushrooms, black garlic, and truffle oil is an easy plant-based Italian pasta that's flavorful and delicious with no truffles required!
Servings: 4
Ingredients
- 12 ounces pasta (pasta of your choice)
- 1 batch Sautéed White Wine Mushrooms
- ¼ cup olive oil
- 6 cloves black garlic (thinly sliced or minced black garlic cloves. You can use regular garlic as a substitute.)
- 2 tablespoons black truffle oil (add more to taste if desired)
- salt and pepper (to taste)
Instructions
- First, boil your pasta according to the package instructions and make the mushrooms. Be sure to add salt to your pasta water and reserve the pasta water when finished. While the pasta is cooking, make the Sautéed White Wine Mushrooms. Once the mushrooms are finished, transfer them to a plate or bowl, tent with foil, and set aside.
- Add the olive oil to the pan over medium heat. Add the sliced or minced black garlic and sauté for 1 to 2 minutes, being careful not to scorch the garlic. Once the pasta has finished cooking, turn off the heat and use tongs to transfer the pasta to the pan with 1/3 cup of the pasta water. Toss the pasta until it is completely coated. Add the sauteed mushrooms back to the pan, drizzle in the truffle oil, then stir to combine.
- Do a taste test, then season with salt and pepper if needed. Garnish with crushed red pepper flakes, freshly chopped parsley if desired. (see notes)
Notes
Optional Garnish
- parsley: chopped fresh Italian parsley.
- crushed red pepper: to add a little heat.
- parmesan: Regular or Plant-Based Parmesan Cheese for vegan pasta.