Winter Warm-Up: Pastamore's Wild Mushroom Linguine with White Truffle Oil

December 2010

Winter has my appetite seeking warm plates, complex flavors, and filling pasta. Thankfully, I recently discovered Pastamore, a Denver-based company whose products—gourmet olive oils, marinades, and vinegars, artisanal pasta—make it possible to prepare a rich and satisfying dish at home in almost no time.

A few nights ago, I used the company's wild-mushroom linguine and white truffle oil to make an earthy and aromatic mushroom pasta with cream sauce. The recipe, provided on the company's website, combines specialty pasta with chopped wild mushrooms, spicy nutmeg, herby thyme, and the heady scent of truffles to create a belly-filling dish.

I paired the entrée with an arugula salad tossed with fresh pomegranate seeds, Parmesan shavings, toasted pine nuts, olive oil, and Pastamore's thick and sticky fig balsamic vinegar. The sweet, tart, and peppery salad proved a crisp contrast to the creamy, rich pasta.

Tip: In the summer, Pastamore makes the rounds of local farmers' markets. In the winter, you can order their products online. Or, call ahead and stop by the warehouse.

7975 E. Harvard Ave., Suite F, 720-748-2448