FOOD

Mushroom and Sweet Corn Pasta with Truffle

A little truffle salt goes a long way.

FOOD

Mushroom and Sweet Corn Pasta with Truffle

A little truffle salt goes a long way.

Ingredients

  • 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

Steps

  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.
  3. Add mushrooms to butter and oil, cook until golden brown. Add corn kernels to pan and cook for 3-5 minutes. Season with truffle salt and pepper. Add in the mascarpone cheese and stir until melted.
  4. Once the pasta is cooked, add it directly to the mushroom and corn pan. Stir to combine, adding a little pasta water if it looks too dry. Taste for seasoning, adding more truffle salt if needed.
  5. Remove from heat and stir in the chives. Serve warm.