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Pungent, earthy black truffles are the perfect complement to hearty rigatoni smothered in creamy goat cheese. Baby Bella mushrooms and spring asparagus add depth and crunch to this simple but elegant dish. Perfect for casual weeknight eats or alongside a protein main course for a spring feast.
Featured Cheese
Black Truffle
Black Truffle
Ingredients
- 1 package of Laura Chenel Black Truffle Marinated Goat Cheese
- 1 shallot, thinly sliced
- 4 oz baby Bella mushrooms, thinly sliced
- 1 bunch asparagus, cut into bite-sized pieces
- 1 lb. of rigatoni
- ¼ cup chopped parsley
- Salt
- Pepper
Instructions
- Bring a large pot of heavily salted water to a boil.
- In a large saucepan, heat 1 tablespoon of black truffle marinated oil plus 1 tablespoon of extra virgin olive oil over medium heat. Sauté shallot with a pinch of salt and cook until just translucent.
- Add mushrooms along with a pinch of salt and sauté until just golden brown.
- Cook rigatoni according to package instructions. Three minutes before pasta should be done, add asparagus and cook along with the pasta for the remaining 3 minutes.
- Reserve ¼ cup of pasta water. Strain pasta and asparagus and add to the pan with the mushrooms. Add in 2 discs of goat cheese plus the reserved pasta water. Stir vigorously until goat cheese melts and emulsifies completely with the oil. Add in chopped parsley and stir until evenly distributed.
- Plate and crumble the remaining two discs of goat cheese over the top. Finish by drizzling the remaining black truffle oil on top. Enjoy.
