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pam's pasta primavera with black truffle butter

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

I have been wanting to try this recipe since I bought the truffle butter. I had been thinking I wanted to make sure that the flavor of the truffles came out so I decided to make a veloute sauce instead of a bechamel and stay away from strongly flavored veggies. Tri color pasta and bright veggies teamed with a chicken veloute sauce made the perfect dish when topped with just a hint of Gruyere cheese for a garnish. Served with "micro green" salad with a light vinagrette and a crusty Italian or french bread, it is a wonderful vegetarian dinner.

(1 rating)
yield 3 to 4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For pam's pasta primavera with black truffle butter

  • 3/4 lb
    tri color linguini cooked in salted water, drained
  • 1
    3 oz. container of truffle butter
  • 1 md
    shallot minced
  • 1 sm
    clove garlic, minced
  • 1/2 md
    red bell pepper, diced
  • 1 sm
    zucchini, diced
  • 1 sm
    yellow summer squash diced
  • 1 md
    carrot, diced
  • 1 can
    mushrooms 8 oz, sliced (or 1/3 lb fresh sliced and sauteed)
  • 1 sm
    can sliced black olives (optional)
  • 1/3 to 1/2 c
    flour, all purpose
  • 1 can
    chicken broth, 15 oz (or homemade stock)
  • 1/4 c
    sherry wine
  • salt and pepper to taste
  • 2 to 3 oz
    gruyere cheese, microplane shredded

How To Make pam's pasta primavera with black truffle butter

  • 1
    Gather ingredients and prepare by chopping vegetables into approx. 1/2" dice. Mince shallot and garlic.
  • 2
    In a large saucepan, cook pasta in salted water until linguini is al dente, drain and place in large serving bowl. Stir in 1 oz. truffle butter to coat..
  • 3
    While cooking the pasta, melt the remaining 2 oz. truffle butter in a large skillet over medium to medium high heat. Add shallot and garlic, cook 1 to 2 minutes until translucent and fragrant. Add chopped vegetables and stir frequently until crisp-tender and the edges are lightly browned. Add drained mushrooms (and black olives, if using).
  • 4
    Sprinkle in the flour and cook for a minute or two, stirring to distribute. Add chicken broth and simmer over medium heat until thickened. Taste and adjust seasonings.
  • 5
    Stir in sherry, cook for 2 to 5 minutes and pour sauce over hot pasta in serving bowl. Plate and garnish with a large sprinkling of the ultra fine grated Gruyere cheese.
  • 6
    Note: You can add protein to this dish by adding cooked chopped chicken, or cleaned and deveined shrimp along with the sherry and simmer until chicken is heated through or the shrimp are pink and completely cooked.
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