Recipe Detail

Truffle and Vegetable Pasta

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Number of Servings:


  1. 1/2 ounces - Dried Porcini Mushrooms
  2. 1 cups - Boiling Water
  3. 1 sticks - Butter cut into small pieces
  4. 1/8 ounces - Black Truffles very thinly sliced
  5. 1/2 cups - Broccoli Rabe Florets cut into 1/4 inch pieces
  6. 1/2 cups - Brussells Sprouts cleaned, halved and sliced 1/4 inch thick
  7. 1 pounds - Fresh Tagliatelle
  8. 2 tablespoons - Olive Oil
  9. 1 - Small Shallot minced
  10. 1 tablespoons - Chives finely chopped
  11. 1/2 cups - Grated Parmesan
  12. - Sea Salt and White Pepper to taste


1.Bring a pot of salted water to a rolling boil. Place dried porcini in a small bowl and submerge in 1 cup boiling water. Cover and let soak 10 minutes.

2. Make truffle butter: Pour porcini water through a fine-mesh strainer into a small saucepan and press on mushrooms to release liquid. Simmer liquid over medium heat until it reduces to 1/3 cup, about 3 minutes.

3. Turn off heat and, whisking constantly, incorporate butter one piece at a time into broth. The mixture should lighten and increase in volume. Take the saucepan off the burner and check to make sure sauce is just warm to the touch. Stir in truffles.

4. In a food processor, blend truffle butter until creamy, about 10 seconds.

5. In the pot of boiling water, blanch broccoli rabe until bright green and al dente, about 30 seconds. Remove and repeat with Brussels sprouts.

6. Bring water back up to a rolling boil and add pasta. Cook until al dente, about 3 minutes, then drain.

7. While pasta cooks, set a large sauté pan set over medium heat. Swirl in oil and add shallot. Once shallot is soft and translucent, add truffle butter. Once mixture starts to bubble, add cooked pasta and vegetables. Sauté for 30 seconds, tossing to coat with sauce. Add chives and Parmesan and toss for another 30 seconds. Season with salt and white pepper to taste.

8. Distribute pasta among four bowls. Spoon extra sauce over each and garnish with truffle shavings, if you like.


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