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Truffle Pasta


I believe good food doesn’t have to be elaborate or expensive. I’m a bit too busy living to even think of cooking gourmet, decorating my plate with flowers and all that time-consuming and superficial jazz. My cooking philosophy is simple: get good products (fresh, organic etc); cook it; eat it.

And thus, you might be thinking: what the hell is truffle pasta doing here? Well, in spring this year I travelled to Rome for a long weekend. On one of the spice & food markets I spotted a little jar of chopped truffles in oil. They were quite expensive so I was eyeing them for three days before I simply gave in on the last day and bought the jar. The good thing about truffles, though, is that a little goes a long way due to their amazingly strong flavour.

Prep time: 5 min
Cooking time: 10 min

Difficulty: easy




  • 250g Fusilli Lunghi (or whatever pasta you want!)
  • 3 tbsp. rapeseed oil
  • 250g chestnut mushrooms
  • 4 garlic cloves, peeled & crushed
  • 3-4 tsp. chopped truffles in oil
  • A bunch of parsley, chopped
  • Freshly ground black pepper


1. Boil the pasta according to its cooking instructions.

2. Pour the rapeseed oil into a frying pan; add garlic and fry on a medium heat constantly stirring for about a minute. Add the chopped mushrooms and fry for another 5-10 minutes (I like my mushrooms well done).

3. Stir in the chopped truffles.

4. Drain the pasta; add the mushroom sauce.

5. Serve with chopped parsley and freshly ground black pepper to taste on top.


23 September 2016