Carbs and Cremini: a Creamy Pasta Sauce with a Dash of Truffles

First things first: the day I shot these photos (a few months ago now), I did not use as much dairy as I typically do, as I knew the people coming over to enjoy it with me were not terribly dairy-friendly (no allergies, simply not overly loving the taste). However, when I do make it for René and I (I have prepared this recipe with every type of pasta and mushroom out there, it is a household staple- I must've prepared it for everyone I know at least once- it once was my Ramen!), I make it a lot creamier for us and the consistency is closer to one of a Carbonara dish. So, before you even look at the quantities, know that the milk part is ever-changing and you can never overdo it: you simply lower the heat, add milk and stir, and leave it a little longer- with the help of the flour, it always goes from liquid to a thick sauce! Just keep balancing out the milk-flour ratio and enjoy a sauce catered to your taste/liking!

Olive oil (3 tbsp)

Truffle oil (a dash)

Yellow onion (1 large or 2 small, diced)

Cremini mushrooms- or any of your choice! (1 1/2 cups, sliced)

Garlic (4 cloves, minced)

Spaghetti- nay kind (1 pack)

Chicken broth (1 cup, vegetable is also great!)

Milk (1/2 cup)

Spinach (3/4 cup, chopped- personally I just toss handfuls!)

Basil leaves (a few, chopped, for taste)

Any seasoning of your choice (a dash, here: Bologna Herbal Sea Salt seasoning) 

Black pepper 

If desired: Parmesan and mushroom truffle pâté to finish

A few simple steps,

1. In a skillet over medium-high heat, cook garlic and onions using 2 tablespoons of olive oil and stir until golden/fragrant.

2. Add mushrooms and the remaining olive oil, sea salt and black pepper and cook for 5-7 minutes.

3. In a separate pot, bring salt water to a boil and cook pasta according to package instructions. Drain.

4. Add chicken broth, then slowly pour milk while stirring for approximately 8 minutes or until you are satisfied with the sauce's consistency (for a thicker sauce, add two tablespoons of flour and stir until it is clear of clumps).

5. Lower the heat (low to medium).

6. Add spinach and basil to the mix and stir for a minute or so until the spinach has shrunken and softened.

7. Add pasta and a dash of truffle oil : mix well.

 8. For an extra kick of flavour, add Parmesan and mushroom truffle pâté and mix together - and most importantly, enjoy!