Sunday, April 24, 2011

Cook to Impress, Truffle+ Pasta=Heaven

Cooking is one of my passions. Unfortunately my crazy schedule limits the time I have to cook which is a real issue. I often wonder what it would be like to have tons of free time to pursue every single one of my interests. Clearly, I am not the only person who struggles with this. Between our regular jobs, everyday things such as errands/laundry and the ever growing 'to-do' list who has the time to spend 2 hours cooking a meal?! It's no wonder people so often opt to eat out or in the worst of the cases grab some fast food. I say, do what you need to do but when you are looking for some good old home cooked flavor, try a simple (but OH SO AMAZING) recipe like this one. No need for tons of prep time or ingredients. This is a great option for one of those Friday nights when a good glass of wine and home cooked food is overdue!

Mushroom Tagliatelle with Truffle Oil and Scallops

2 cups mixed mushrooms (oyster, crimini, enoki, white)
3 tablespoons butter
2 garlic cloves
1 shallot finely chopped
1 package of thick noodles such as tagliatelle or fettucine
1/4 bunch flat leaf parsley
1/2 lb small scallops (optional)
Pecorino Romano cheese

In a large pot, cook pasta according to package directions. Drain and set aside. Heat the butter and 1 tablespoon of olive oil in a sauté pan on low-medium heat. Add shallots, garlic and mushrooms and cook until soft and tender, about 4-5 minutes. If you wish to include scallops, add to the pan and cook until cooked through. Toss pasta and mushroom mix along with chopped parsley. Drizzle with the truffle oil and grate some pecorino cheese on top. Serve and enjoy!

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