Truffle Pasta with Mushrooms has less than 10 ingredients and lots of veggies for a budget friendly, fancy pasta dinner
For the past five months, I have been working on a cookbook project with my grandmother Nan. It’s a collection of recipes that have been passed down from all of my family members to make them more approachable and more nourishing.
I sent it off to be self published last week. [insert freaking out face here]
It’s been quite the undertaking, and to say “I’m glad I am finished” would be the understatement of the century.
stubborn strong willed human that I am, I wanted to be in charge of everything. I also had very specific qualities that I wanted for my book.
I wanted it to be hardback with a book jacket, have over 200 pages, full color, and every single recipe had to have a photo.
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This seemed doable in theory, and then I realized I would need to photograph over 120 recipes. All this in a very short amount of time because I am both stubborn and impatient, and I wanted this cookbook to be ready and published before Thanksgiving.
Nan had other ideas. She had one million and seven recipes to add. I kid you not; every time we talked on the phone, she had a new recipe she wanted to add.
I am positive that I said “Nan, we simply cannot add another recipe” at least 3 times a week since June. Ok, maybe I said something like “NAN!!! NO. MORE. RECIPES. I just wanted to know what your favorite fish is to pan fry! BAH!”
But eventually I started saying, “I love that idea, but let’s save it for the next cookbook.”
And that’s where this recipe comes in. It was a “hmm… sounds ok but not worth trying right now. I don’t have $10 to spend on a teeny tiny container of truffle butter. And I don’t even like pasta all that much.” This was definitely for the next cookbook.
Luckily, Nan is a wise woman and all but forced me to make her pasta with leeks and mushrooms. Boy am I glad I did! It’s so freakin delicious!
That recipes is in the cookbook, but this is a version of it. A more budget friendly version.
Yes, you need truffle butter. But you only use a little bit to get a whole lot of flavor. And every other ingredient is very budget friendly.
Plus, there are only 9 ingredients. And it’s quick to make. Your time is worth money, so not only is this recipe budget friendly thanks to the vegetarian ingredients, it also saves you time.
One little thing to note: once you add truffle butter to your pasta, you’re never going to want to eat pasta without it again. So that truffle butter definitely won’t go to waste.
Truffle Pasta with Mushrooms
- 6 ounces pasta uncooked
- 2 teaspoons olive oil
- 2 tablespoons truffle butter divided
- 1 large onion diced (2 cups)
- 16 ounces mushrooms diced (6 cups)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces Parmesan cheese grated
- Fill a large pot with water, and bring to a boil. Add the pasta, and cook until al dente. Drain, reserving pasta water. Set aside.
- Meanwhile, heat the oil in a medium pot over medium-high heat. Add one tablespoon of truffle butter and the onions. Saute for 5 minutes.
- Add the mushrooms to the onions, and cook until mushrooms release their juices, about 7 minutes.
- Toss in the cooked pasta with remaining tablespoon of truffle butter and 1/4 cup reserved pasta cooking water. Stir until pasta is coated. Add more pasta cooking water as needed to make a sauce.
- Stir in the lemon zest and lemon juice.
- Season with salt and pepper. Taste and add more lemon juice, salt, and/or pepper.
- Serve, sprinkling with grated Parmesan cheese. Enjoy!
Doesn’t this recipe look good?! You should probably pin it for later: