Mushroom and truffle ditalini with browned butter breadcrumbs delights!
A delicious pasta dish featuring ditalini pasta tossed with mushrooms, truffle oil, and topped with crispy browned butter breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz ditalini pasta
- 2 cups mushrooms, sliced
- 2 tbsp truffle oil
- 1/2 cup breadcrumbs
- 4 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown.
- Stir in the truffle oil and season with salt and pepper. Cook for an additional 2 minutes.
- Add the cooked ditalini pasta to the skillet and toss to combine with the mushrooms.
- In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the breadcrumbs and cook until they are golden and crispy.
- Remove the breadcrumbs from heat and mix in the grated Parmesan cheese.
- Serve the pasta topped with the browned butter breadcrumbs.
Notes
- For a vegetarian option, ensure the Parmesan cheese is rennet-free.
- Adjust the amount of truffle oil according to your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg