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Pappardelle Pasta with Coconut Cream Truffle Sauce

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Prep Time 10 minutes
Cook Time 20 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!