Barilla® Collezione Orecchiette with Creamy Porcini Mushrooms, Leeks, and Black Truffle Sauce
Barilla® Collezione Orecchiette with Creamy Porcini Mushrooms, Leeks, and Black Truffle Sauce
30 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Mushroom
- No Meat
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 0
| 1 | Box, Barilla® Collezione Orecchiette |
| 1 | Leek, sliced in rondels |
| 4 | Tablespoons Extra Virgin Olive Oil |
| 1 | Oz. Black Truffle, chopped |
| ½ | Lb. Porcini Mushrooms, fresh or frozen, diced |
| 1 | Cup Veggie Broth [and/or porcini water] |
| 1 | Cup Heavy Cream |
| ½ | Cup Parmigiano cheese |
| 1 | Tablespoon parsley |
| 2 | Tablespoons black truffle butter |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Place a pot of water to boil.
Step 2
Meanwhile in a skillet sauté leek in olive oil until slightly yellow, add truffle and porcini roughly chopped, keep sautéing for two minutes and then add broth and cream, bring to simmer and season with salt and pepper.
Step 3
Meanwhile cook orecchiette according to directions, drain and toss with sauce.
Step 4
Add cheese, butter and parsley before serving.