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Butternut Pasta with Porcini Mushrooms and Truffle Oil

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Butternut Pasta with Porcini Mushrooms and Truffle Oil

The perfect butternut pasta with porcini mushrooms and truffle oil recipe with a picture and simple step-by-step instructions.

  • 150 g Pasta
  • 0,25 Butternut squash
  • 2 tbsp Dried porcini mushrooms
  • 1 tsp Vegetable broth powder
  • 100 ml Oat cream
  • 1 tbsp Sherry
  • Pepper
  • Olive oil
  • Truffle oil
  1. Peel and dice the pumpkin. Soak the mushrooms in 200 ml of hot water.
  1. While the pasta takes a boiling water bath and bubbles towards its completion, you steam the pumpkin in a little oil. Then you add the mushrooms and the stock, season with broth and pepper and let it simmer openly.
  1. If the pasta is al dente, it is drained and the sauce is seasoned with a little sherry and cream. Finally, drizzle a few drops of truffle oil over the pasta.
Dinner
European
butternut pasta with porcini mushrooms and truffle oil

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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