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Tagliolini Pasta with Mushroom-and-truffle sauce
4
Easy
5 minutes
15 minutes
Rich, earthy and deeply comforting, this quick pasta transforms a jar of mushroom-and-truffle sauce into an elegant weeknight dinner. A splash of pasta water and a generous handful of Parmesan creates a silky sauce that coats every strand.
Ingredients
Method
- 500 g Woolworths tagliolini pasta
- 1 x 190 g jar Woolworths mushroom-and-truffle pasta sauce
- 50 g Woolworths Parmigiano Reggiano, finely grated, plus extra for serving
- freshly ground black pepper, to taste
Method
Ingredients
1. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.
2. Return the drained pasta to the pan. Add the pasta sauce, 2 T reserved pasta water and the grated Parmesan.
3. Toss until the Parmesan has melted and the sauce is smooth and glossy, adding a little more pasta water if necessary to loosen the sauce.
4. Divide between serving bowls and sprinkle with extra grated Parmesan and a generous grind of black pepper.
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