I made this yesterday for lunch and I have been craving it so much since that I had to have it again today. I really love the taste of truffle oil with mushrooms. My brother is a chef and he left his truffle oil behind. I didn’t realise it was here till the other day.
I first fell in love with the flavor of truffle oil a few years back when I had a pizza with ham, spinach and truffle honey, from Sugo mi. I hope to recreate this dish as well soon.
If you don’t have truffle oil, you can still make this pasta dish and it will still be very delicious. Also cashew nut parmesan goes really with this dish too.
Spaghetti ai funghi e olio di tartufo (vegan, gluten free option, soy free, nut free)
1 serve of spaghetti or long pasta (use gluten free pasta if you prefer)
1 tablespoon olive oil
1/2 small onion, diced
1 garlic clove, diced
5 mushrooms, sliced (about 50 g)
1 teaspoon truffle oil
1 tablespoon minced basil
sea salt & black pepper to taste
1. Cook pasta according to packet instructions.
3. Add mushrooms and saute for 3 mins or until they have softened and browned. If they get a bit dry add a little bit more olive oil.
4. Add truffle oil, basil, sea salt & black pepper. Cook another minute.
5. Take the pan off the heat and add the hot pasta, straight from the pasta pot. Serve immediately.
* Serves 1