Mushroom and Sweet Corn Pasta with Truffle

A little truffle salt goes a long way.


  • 12 ounces campanelli pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 pint cremini mushrooms, quartered
  • 3 ears sweet corn, kernels removed from cob
  • Truffle salt to taste
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup chives, cut in 1-inch pieces
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add the pasta and cook per package directions until al dente.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add in the butter and oil.

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