First blog in a while, so dig into some deliciously rich egg noodle pappardelle pasta. I used truffle oil in the pasta sauce to enhance the flavor of the meaty portobello mushrooms and peppery arugula as a bed for my pasta to lighten up and balance out the butter and parmesan in the sauce. Enjoy the recipe!
Truffled Papperdelle with Portobellos and Arugula
1 package Trader Joe's Egg Noodle Pappardelle Pasta
1-2 cups sliced portobello mushrooms
2 tbsp truffle oil
2 tbsp chopped basil
2 tsp oregano
1 tsp thyme
2 tbsp minced fresh garlic
Pinch salt and pepper
3 tbsp butter
1/2 cup Parmesan
2 cups arugula
Cook papperdelle pasta according to package directions, reserving 3 tbsp pasta water for later. In a large sauce pan, add truffle oil and portobellos and sauté with basil, oregano, thyme, garlic, salt and pepper until lightly browned. Once mushrooms are browned, add butter. Then add cooked pasta with remaining pasta water and toss together with parmesan. Serve in bed of arugula and enjoy!