Go Back
Print Recipe

Taurus Season Brown Butter Truffle Oil Pasta

Earthy, buttery, herby, and indulgent like a lush spring feast.
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: brown butter, pasta, root vegetables, spring recipes, squash, truffle oil
Servings: 3 servings

Equipment

  • Large Pot
  • colander
  • large skillet or saute pan
  • Wooden spoon or spatula
  • Sharp Knife
  • Cutting Board
  • Measuring spoons
  • Small Bowl
  • ladle or heat safe cup
  • cheese grater

Ingredients

  • 4 tbsp butter unsalted
  • 3 cloves garlic minced
  • 6-8 sage leaves
  • 1 tbsp fresh basil
  • ¼ cup pine nuts
  • 1 cup mushrooms
  • 1 cup squash/zucchini
  • ½ cup peas
  • ½ cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 2 servings pasta of choice
  • ½ cup grated cheese of choice
  • truffle oil to garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
  • In a dry pan over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Remove and set aside.
  • In the same pan, melt butter over medium heat. Stir frequently until it turns golden brown and smells nutty (about 3–5 minutes). Watch closely so it doesn’t burn.
  • Add garlic, sage, basil, cumin, salt, and pepper. Stir for 30 seconds–1 minute until fragrant.
  • Add mushrooms and squash and sauté for 6–8 minutes, until mushrooms soften and squash is lightly golden. Add peas and cook another 2 minutes.
  • Stir in lemon juice and most of the toasted pine nuts (save some for topping). Add pasta and cheese, tossing until glossy and coated. If needed, add a splash of reserved pasta water to loosen everything into a silky sauce.
  • Plate immediately and finish with extra cheese, fresh herbs, toasted pine nuts, and a light drizzle of truffle oil.