Wild Mushroom and Truffle Pasta with Dove Hunt Dog Pinot Noir
We eat pasta at least once per week. There are just about a million combinations you can do to make it uniquely delicious and packed full of nutrition. I usually throw in some sort of combo of veggies and sometimes my sauce is even veggie-based like cauliflower alfredo or broccoli pesto. This recipe was so simple and a hit with everyone in the fam. If you like truffle oil you will love this recipe! I also used a black truffle salt as pictured below. I paired this dish with the 2018 Dove Hunt Dog Pinot Noir from Sonoma County, CA. Pinot Noir and mushrooms tend to be a match made in heaven. The notes of forest floor and earth from Pinot pair great with the umami flavors of mushrooms. This Pinot Noir was a little more on the fruit-forward side than earth driven but it was the only Pinot Noir I had on hand. And it still paired great! While there are some "rules" to pairing wine and food I always say if you like the wine and the dish then it's a good pairing! Do you want to try this wine before you buy it? Book a tasting with me!
Wild Mushroom and truffle pasta- adapted from Eat Clean Play Dirty
Serves 6-cut the recipe in half for fewer servings
For the homemade parmesan-
2 tablespoons raw almonds
2 tablespoons sunflower seeds
1 teaspoon nutritional yeast
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric powder
1/2 teaspoon salt
For the pasta-
2 boxes Bonza gluten-free pasta
4 cups mixed wild mushrooms- I used oyster, portobello, and shiitake
4 tablespoons truffle oil
1 teaspoon black truffle salt
10 cups baby spinach
2 tablespoons minced garlic
Chopped fresh parsley
Chopped fresh basil
Preheat the oven to 400 degrees F and place the mushrooms in a large mixing bowl. Add 2 tablespoons of truffle oil to the bowl and stir until the mushrooms are coated in oil. Transfer mushrooms to a baking sheet and roast for 15 minutes.
Cook the pasta according to the package. Drain and rinse with cold water. Add a splash of truffle oil so the pasta doesn't stick together.
Combine all ingredients for the parmesan in a food processor or blender. Blend for 1-2 minutes until a fine powdery consistency.
While the pasta and mushrooms cook, add another tablespoon of oil to a large skillet and saute the spinach until wilted with the minced garlic.
Plate the pasta. Add mushrooms and spinach mixture. Top with basil, parsley, and parmesan. Drink a glass of Clean-Crafted wine.