Organic Ancient Grain Farro Mafaldine with Black Truffle Butter and Wild Mushrooms

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 35 Minutes
Total Time:  50 Minutes


9 oz. Pappardelle's Organic Ancient Grain Farro Mafaldine
1 Tbsp. unsalted butter, softened
1-1/2 tsp. black truffle paste (or finely grated black truffle)
1/4 tsp. fresh lemon juice
1/2 tsp. kosher salt, divided
6 oz. mixed fresh wild mushrooms, stemmed & sliced
3 Tbsp. extra-virgin olive oil, divided
1/4 tsp. black pepper
1 clove garlic, thinly sliced
1/2 cup vegetable broth
2 Tbsp. fresh flat-leaf parsley, finely chopped
1/2 oz. grated Pecorino-Romano cheese, divided


  1. Preheat oven to 400°F. 
  2. In a small bowl, stir together butter, truffle paste, lemon juice, and 1/4 tsp. salt until combined. Set aside.
  3. In a large bowl, toss mushrooms, 1 Tbsp. olive oil, pepper, and remaining 1/4 tsp. salt until coated. Spread in an even layer on a baking sheet. Roast in oven until tender and golden brown, about 15 minutes, stirring halfway through. Let cool to room temperature.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1 cup pasta water, and set aside.
  5. During last 2-3 minutes of pasta cook time, heat remaining 2 Tbsp. olive oil in a large skillet over medium-high heat. Add garlic, stirring constantly, until it begins to brown, about 2 minutes. Stir in broth and mushrooms.
  6. Add pasta and truffle butter to mushroom mixture in skillet over medium-high heat and toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved pasta water, 1 Tbsp. at a time, until desired consistency is reached. Remove from heat. 
  7. Add parsley and 1 Tbsp. Pecorino-Romano cheese and toss to combine. 
  8. Divide pasta into serving dishes and garnish with remaining Pecorino-Romano cheese. Serve and enjoy!