Pappardelle Pasta with Coconut Cream Truffle Sauce

Pappardelle pasta dressed in a delicious creamy coconut sauce and topped with black truffle flaky salt and fresh thyme. This pasta is seriously the easiest to make and is one of my favorite go-to pasta recipes to make.

Ingredients:

1. leeks or green onion
2. garlic
3. Cremini mushrooms
4. pappardelle pasta
5. bomba chili paste
6. coconut cream
7. truffle salt or powder and
8. Freshly grated parmesan
9. Salt
10. Black Pepper
11. Unsalted Butter

Meaty Mushrooms and Nutty Sweet Truffle Notes

All you need is 30 minutes to cook everything together. The trick to maximizing the most out the mushroom flavor is to brown them. On medium heat with some olive oil, leeks and shallots , pour the chopped cremini mushrooms and stir just to coat the mushrooms with some of the olive oil and leave it alone. Allow the mushrooms to reach a beautiful golden brown color and that will take at least 2-4 minutes. I always cook my mushrooms this way because they yield a better texture and flavor.

You can add notes of truffle flavor in two ways, black truffle salt that has flakes of actual real truffle or truffle powder.

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Pappardelle Pasta with Coconut Cream Truffle Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 9-10 ounces pappardelle pasta
• 2 teaspoons black truffle flaky salt
• 2 teaspoon truffle powder or oil
• 1 can Trader Joe's organic coconut cream or regular cream 400 mL
• 1 tablespoon bomba chili paste
• 1 stem leeks sliced or 2 green onion springs
• 4 large garlic cloves, chopped
• 1/2 cup freshly grated parmesan
• 2 cups cremini mushrooms
• black pepper to taste
• reserve 1 cup pasta water
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Instructions

• Cook the pasta in salted boiling water one minutes less than the suggested time on the box instructions.
• In a medium size pot on medium heat, add olive oil, green onion and garlic. Stir everything together for a minute.
• Then add the chopped mushrooms and stir just to coat the mushrooms in some of the oil and leave it alone. Allow the mushrooms to get golden brown for about 4 minutes.
• Then add the chili paste, black pepper, truffle salt and stir everything.Add the coconut cream and bring the sauce to a slow slimmer for a couple of minutes.
• Add the al dente pasta into the sauce and some freshly grated parmesan. Cook the pasta in the sauce for another minute, stirring constantly. Add a little bit of pasta water and stir, add additional pasta water until you reach your desired creaminess and thickness.
• Top the pasta with some fresh thyme, truffle salt and some parmesan. Enjoy!