Phony Black Truffle Pasta

Can't afford real truffle? Neither can we. Let’s fake it together.

Ingredients

(Serves 4-6)

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 2 tbsp cup flour

• 1 medium package of sliced white mushrooms

• 500 g of your favourite noodle (I like fusilli because the sauce gets stuck in its crevices)

• 3 diced chicken breasts

• 1 boullion cube (chicken)

• 2 cups milk

• 1 cup cream

• 1/4 cup parmesan cheese

• Fresh ground pepper to taste

• And the not-so-secret ingredient: ~1 tbsp Black Truffle Sea Salt from Evoolution (depending on how truffle-y you want it)

Instructions

• In a large pot, bring water to a boil and cook pasta according to the instructions. Strain and set aside, mixing in ~1 tbsp of olive oil so the pasta doesn’t stick together

• In a medium-sized wok on medium heat, add olive oil

• Shortly after, add the mushrooms and cook for 3 minutes or until golden brown

• Add the chicken breasts, and season with pepper & a few pinches of Black Truffle Sea Salt (a little goes a long way—add until fragrant)

• Once the chicken is browned, take the mushrooms and chicken off the heat and place in a dish on the side

• Put the wok back on medium heat and add the butter

• 30 seconds after it is fully melted and the butter has slightly browned, add flour and whisk together to create a paste (or as the pro chefs call it: a roux)

• Slowly add milk while whisking and bring to a boil

• Add bouillon cube and whisk until it is fully disintegrated

• Whisk in cream, ensuring there are no chunks

• Add 1/2 tbsp Black Truffle Sea Salt to the mixture

• Add chicken & mushrooms into the sauce mixture, and cook for an additional 5 minutes

• Combine the pasta & sauce

• Enjoy and fake your friends & family into thinking you can afford truffles!