Easy Truffle Mushroom Pasta Recipe
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.
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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