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Creamy Black Truffle Fall Pasta
Black Truffle Butter
Black Truffle Butter

Black Truffle Butter

Black Truffle Butter

Creamy Black Truffle Fall Pasta

Serving Size

4

People

Prep Time

10

Minutes

Cook Time

20

Minutes

Ingredients

  • 16 oz. rigatoni pasta
  • 4 Tbsp. Black Truffle Butter
  • 1 shallot, finely chopped
  • 8 oz. cremini mushrooms, sliced
  • 1 Tbsp. fresh sage leaves, chopped
  • ½ C. pine nuts (optional)
  • 1 tsp. finely grated lemon zest
  • Salt and pepper
  • ½ C. Parmesan cheese, plus more for serving
  • ¾ C. heavy cream
  • Pinch of ground nutmeg

Directions

  • Cook pasta according to package directions.
  • Meanwhile, melt Black Truffle Butter in a large skillet over medium heat. Add shallots and mushrooms, and sauté 5-7 minutes, until mushrooms are golden and shallots are soft.
  • Add sage, pine nuts (if using), lemon zest, salt, and pepper. Cook an additional 2 minutes.
  • Stir in cheese, heavy cream, and nutmeg until fully combined. Cook, stirring occasionally, 5 minutes, until sauce has thickened slightly.
  • Add cooked noodles to the sauce, and toss to coat. Garnish with additional sage and cheese, if desired.

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