If you are looking for quick and easy date night dinners to make at home, you’ll love this mushroom and spinach pasta with angel hair spaghetti. It only takes 30 minutes, so you’ll have plenty of time to watch that movie.
Truffles are not necessary if you use truffle oil in this recipe, but If you can get actual truffles, use them in moderation because they have a very strong flavor.
I’ve made this recipe with both truffle flavored olive oil and with minced truffles mixed into plain olive oil. The higher the quality of the truffle and the more concentrated it is, the less you want to use – their flavor is very potent. Nibble one first before you add it in and go slow… you can always add more in, but you can’t take them out once they’re in.
If you can’t get truffles or truffle oil, you can make this recipe without them, but it won’t be the same. Truffles have a very unique flavor, so order some online if you really want the gourmet experience.
You won’t regret it.
Pasta in Truffle Oil with Mushrooms and Spinach
- 12 oz angel hair pasta uncooked
- 3 tbsp black truffle olive oil divided
- 3 tbsp plain olive oil divided
- 1 medium yellow onion chopped
- 2 garlic cloves chopped
- 2 cups mixed mushrooms, such as maitake, trumpet, and portobello torn into 1-inch pieces
- salt and pepper
- 5 oz fresh baby spinach
- 1 tbsp sage leaves finely chopped, plus more whole leaves for garnish
- 1 tbsp thyme leaves finely chopped
- shaved parmesan cheese for serving (optional)
- Prepare pasta according to package instructions. Drain, reserving the pasta liquid. Set both aside.
- While the pasta cooks, heat 2 tablespoons of the truffle oil to a large skillet over medium-high heat. Add the onion and cook for about a minute until sizzling, stirring frequently. Next, toss in the garlic and heat for another minute, stirring continuously to prevent charring. Add the mushrooms to the skillet and season with salt and pepper. Stir occasionally for 5-8 minutes or until the mushrooms have given up their juices and are beginning to brown. Scrape the vegetables into a bowl and set aside.
- Using the same skillet, heat the 3rd tablespoon truffle olive oil. Reduce the heat to medium and add the spinach. Toss frequently in the skillet until wilted, about a minute. Transfer to the bowl with the mushrooms and allow to cool slightly.
- Add the drained pasta back into the pot it was prepared in and turn the heat on to low. Season with salt and pepper, then add a ladle of the pasta liquid back in along with one tablespoon plain olive oil to prevent the pasta from getting sticky. Stir until warmed through and the pasta is glossy.
- Heat the 2 remaining tablespoons plain olive oil in a small skillet over medium high. When the oil is hot enough that a bead of water jumps off it, add the whole sages leaves. Fry them until they begin to darken, about a minute, then carefully flip them. Continue to fry for another minute or so until the leaves are just starting to brown, then remove them promptly and place them on a paper towel. The leaves will brown very quickly, so it is important to remove them as soon as you see any browning. This way, they will be crispy - but still green and pretty.
- Return the vegetables to the skillet, then add the pasta and toss to combine over medium heat. Throw in the chopped herbs and give it all a final toss, adding more olive oil if the pasta begins to dry out.
- Serve immediately. Garnish with a final drizzle of olive oil, shaved parmesan cheese, and the fried sage leaves. If you can find minced truffles, add a small dollop on top for effect, but if you do this, do it sparingly because the flavor of truffles is very strong and you don't want it to overpower the flavors of the herbs. Add a grind of black pepper and you're done!