This Truffle Mushroom Pasta is all about bold flavor with a creamy twist. It starts with golden sautéed mushrooms, plenty of garlic and shallot and a rich parmesan cream sauce that gets an upgrade from truffle oil or truffle purée. The truffle adds an earthy element that takes everything up a notch without needing a long list of ingredients.
Toss it all together with fettuccine or linguine, and you've got a pasta dish that's full of flavor and perfect for a cozy night in or sharing with friends. It's hearty enough to serve on its own but also pairs well with grilled chicken or shrimp if you want to add a little protein.
If you are looking for more delicious pasta recipes, check out our: Chicken Parmesan Alfredo, Mushroom Pappardelle Pasta or Miso Pasta.
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Why We Love This Recipe
- Flavorful: This recipe layers in rich flavor from sautéed mushrooms, garlic, shallots, and parmesan, with truffle oil or purée adding an earthy and aromatic finish.
- Creamy: The sauce is made with butter, heavy cream and parmesan cheese, creating a smooth and velvety coating that clings perfectly to the pasta.
- Customizable: You can keep it meatless or add grilled chicken, shrimp or even seared steak for extra protein.
Ingredients
Here are the ingredients you will need for this truffle mushroom pasta recipe:
- Olive oil: A high quality olive oil is always going to have the best flavor.
- Fresh mushrooms: Use sliced baby portobello mushrooms. These are great for their meaty texture and deep flavor.
- Garlic: Use fresh minced garlic for the best flavor.
- Shallot
- Pasta: I recommend fettuccine or linguine for this because they hold on to the creamy sauce nicely. Tagliatelle, pappardelle or even spaghetti will work in a pinch.
- Butter: Use unsalted butter.
- Heavy cream
- Salt & black pepper
- Truffle purée or truffle oil: Truffle oil is more widely available but purée has a more intense flavor. You should be able to find either ingredient at your local specialty food store or here on Amazon.
- Parmesan cheese: Freshly grated parmesan cheese will taste and melt best.
See recipe card below for quantities.
Instructions
Let's make this recipe together!
- Step 1: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, until golden brown and softened. Stir in the garlic and shallot and cook for another 2-3 minutes, until fragrant.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 3: In the same skillet, add the butter and heavy cream. Simmer over medium heat for 5 minutes, until the butter is melted and the sauce has slightly thickened.
- Step 4: Stir in the salt, black pepper, parmesan, and truffle purée or oil, and whisk until smooth. Add the cooked pasta and cooked mushrooms to the skillet and toss until well coated in the sauce. Serve with extra parmesan on top.
Substitutions and Variations
Here are some common recipe substitutions and variations for this great recipe.
- Mushrooms: Swap baby portobellos for cremini, shiitake or a wild mushroom mix depending on what you have on hand.
- Pasta: Use gluten-free pasta or different shapes like tagliatelle, pappardelle or even spaghetti.
- Heavy cream: Substitute with half-and-half or a dairy-free alternative like full-fat coconut milk. Keep in mind this may slightly change the flavor and texture.
- Additions: Stir in cooked grilled chicken, shrimp or crispy bacon to make it more filling. Toss in baby spinach or arugula at the end for a fresh touch and extra color. Sprinkle additional truffle oil on top just before serving.
Storage
Here are storage and reheating instructions for this simple meal.
- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer Storage: This pasta doesn't freeze well because the cream sauce can separate, so it's best to enjoy it fresh or refrigerated.
- Reheating Instructions: Reheat gently on the stovetop or in the microwave with a splash of cream or water to help loosen the sauce.
Top Tips
Here are some expert tips to make this creamy truffle mushroom pasta:
- Don't rush the mushrooms: Let them cook undisturbed for a few minutes at a time to get a deep golden sear. This adds tons of flavor to the final dish.
- Add the truffle oil or purée at the end: High heat can dull the flavor, so stir it in once the sauce is off the heat or just before serving. You can even add a drizzle of truffle oil right before serving.
- Taste and adjust: Before serving, give everything a taste and add more salt, pepper or parmesan as needed.
FAQ
Truffle oil is a flavored oil that brings the unique, earthy taste of truffles to many dishes. It's commonly drizzled over pasta, risotto, soups, or steak just before serving. Keep in mind, a little truffle oil goes a long way!
White truffle oil tends to have a milder flavor, while black truffle oil offers a more intense taste. Both work well, it just depends on your personal preference!
You can use dried mushrooms as a substitute, but they'll have a different texture and more concentrated flavor than fresh ones. Be sure to soak them in warm water for about 20-30 minutes before cooking to rehydrate, and drain well. Keep in mind the sauce may be richer and earthier with dried mushrooms, which some people really enjoy.
Pairing
These are my favorite dishes to serve with this recipe:
Easy Truffle Mushroom Pasta Recipe
Equipment
- Pasta Bowl
- Large Skillet
Ingredients
- 2 tablespoons olive oil
- 10 oz baby portobello mushrooms sliced
- 3 cloves garlic minced
- 1 shallot minced
- 10 oz fettuccine or linguine
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon truffle purée or truffle oil
- Freshly grated parmesan cheese for serving
Instructions
- Cook the Mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 8-10 minutes, until golden brown and softened. Add minced garlic and shallot, and cook for 2-3 more minutes, until fragrant.
- Cook the Pasta: Meanwhile, Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Make the Sauce: In the same skillet, add butter and heavy cream. Simmer over medium heat for 5 minutes, until butter is melted and the sauce is slightly thickened. Add salt, black pepper, parmesan cheese, and truffle purée or truffle oil. Whisk until smooth.
- Toss and Serve: Add the cooked mushrooms and fettuccine to the skillet and toss until everything is well coated in the sauce. Serve topped with freshly grated parmesan.
Notes
Kitchen Equipment
Here is some kitchen equipment you will need for this easy weeknight meal. You can find all of these products on Amazon- Large Skillet: Choose a good-quality large skillet that has plenty of space to cook the sauce and toss the pasta together comfortably.
- Pasta Bowl: I like using sturdy pasta bowls to serve this dish-they work great for a range of meals and make serving easy and stylish.
Recipe Storage and Reheating
Here are storage and reheating instructions for this simple meal.- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer Storage: This pasta doesn't freeze well because the cream sauce can separate, so it's best to enjoy it fresh or refrigerated.
- Reheating Instructions: Reheat gently on the stovetop or in the microwave with a splash of cream or water to help loosen the sauce.
Did You Make This Recipe?
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