PARMESAN MUSHROOM PASTA WITH TRUFFLE OIL RECIPE - (3.7/5)

Steps:

• Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside. While pasta is cooking, heat 1 Tbsp olive oil over medium heat in a large sautee pan, and sautee 1 large onion, sliced until translucent and starting to darken in color, about 15 minutes. Add 1 lb mushrooms, sliced and sautee until the mushrooms are dark and have released and then cooked off their juices, about 10 minutes. Add 3 - 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute. Meanwhile, in a small saucepan over medium-low heat, melt 2 Tbsp butter, then whisk in 2 Tbsp flour, and cook, whisking frequently, for 5 - 10 minutes. Whisk in 1/2 cup cream, then 1/2 cup parmesan cheese, grated, and then more cream as needed for desired consistency. Pour the parmesan cream sauce over the mushrooms in the sautee pan, add pasta, and mix to combine. Add truffle oil and salt and pepper, to taste.