Black Truffle & Mixed Mushroom Pappardelle

Recipe Creator: Bothwell Cheese

This rich and creamy pasta made with our Black Truffle Monterey Jack is a restaurant quality meal that only takes 30 minutes to make!


  • 1 tbsp. butter
  • 2 cloves garlic, minced
  • 227g mixed mushrooms, cleaned and chopped
  • 350g pappardelle, cooked al dente
  • ¼ cup heavy cream
  • ½ tbsp. honey
  • ½ cup Black Truffle Monterey Jack, grated and divided
  • Salt and pepper to taste


  1. In a medium-large frying pan on medium-high heat melt butter and sauté garlic and mushrooms until browned.
  2. Toss cooked pappardelle, heavy cream, and honey into the pan and cook until cream
    thickens (about 3 minutes).
  3. Add ¼ cup of cheese and mix until combined and season with salt and pepper.
  4. Divide pasta evenly on plates and finish with the remaining cheese.
  5. Enjoy!