Creamy White Truffle Mushroom Pasta

Ingredients:

• 300g of your preferred pasta (e.g., fettuccine, linguine, or penne)
• 2 tablespoons of white truffle organic olive oil
• 2 tablespoons of butter
• 1 small onion, finely chopped
• 3 cloves of garlic, crushed
• 250g of mushrooms (e.g., button mushrooms, cremini, or shiitake), sliced
• 1 cup of cream
• 1 cup of grated Parmesan cheese, extra for serving
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside, saving some pasta water.
2. In a large skillet, heat the white truffle olive oil and butter over medium heat until melted.
3. Add the chopped onion to the skillet and sauté until softened, about 2-3 minutes. Add the crushed garlic and cook for another 1-2 minutes until fragrant.
4. Add the mushroom slices to the skillet and cook, stirring occasionally, for about 5-7 minutes until golden brown and softened.
5. Pour in the cream and bring the mixture to a gentle simmer. Cook for a few minutes until thickened.
6. Add the grated Parmesan cheese and stir until the sauce is creamy and the cheese is melted to your liking. Season with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss until evenly coated with the creamy mushroom sauce. If the sauce is too thick, you can add some of the reserved pasta water to thin it out.
8. Serve the pasta hot, optionally garnished with extra grated Parmesan cheese and chopped fresh parsley.

Tips:

• You can customize the recipe by adding additional ingredients such as cooked chicken, bacon, or spinach for extra flavor and nutrients.
• Adjust the amount of white truffle olive oil according to your preference for truffle flavor.