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Truffled Pasta
Servings: 8
Ingredients
- 1 tablespoon black truffles, finely chopped
- ½ a pound of any pasta of your choice by Helios Pasta Industry
- 2 tablespoons olive oil
- 3 tablespoons lightly-salted Organic Valley butter
- ¾ cup bread crumbs
- 1 small onion, finely chopped
- ¼ cup white flour
- 3 cups Organic Valley whole milk
- 1 pound cheddar cheese by Cabot, grated
- ½ pound Gruyere cheese, grated
- salt to taste
- black pepper to taste, coarsely crushed
- ½ teaspoon paprika
- 4 tablespoons fresh thyme, finely chopped
- 1 bay leaf
Step 1
Cook the pasta till al dente. Add olive oil to it while cooking, so it doesn’t stick. Drain fully and set aside.
Step 2
Sauté onion in butter. Add flour, and then add milk gradually for smooth consistency. Cook to make white sauce. Use an immersion blender if the sauce turns out lumpy.
Step 3
Add salt, pepper, paprika, bay leaf and thyme to the sauce as it cooks. Sauce should not be runny.
Step 4
Mix the pasta, the sauce, and the minced black truffles.
Step 5
Put in a dish, top with crumbs, and bake at 375°F for approximately 45 minutes or till it bubbles.
Step 6
If truffles upset your grocery budget, you can substitute them with ½ a cup of minced, sautéed mushrooms!
