Truffle Mushroom Pasta (Print Version)
Creamy pasta with sautéed mushrooms and aromatic truffle oil, ready in 35 minutes.
# What You’ll Need:
→ Pasta
01 - 7 oz tagliatelle or fettuccine
→ Mushrooms
02 - 7 oz mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
03 - 1 tbsp unsalted butter
04 - 1 tbsp olive oil
→ Sauce
05 - 2 cloves garlic, minced
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - 1 tbsp truffle oil
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Additional Parmesan cheese, for serving
11 - Chopped fresh parsley
12 - Shaved black truffle (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Reduce heat to low. Pour in heavy cream, Parmesan, and a splash of reserved pasta water. Stir well and simmer for 2–3 minutes until slightly thickened.
05 - Add cooked pasta to the skillet and toss to coat in the sauce. Drizzle with truffle oil and season with salt and pepper to taste. Add more pasta water if needed for a silky sauce.
06 - Divide between two warm plates. Garnish with extra Parmesan, parsley, and shaved truffle if desired.
# Expert Tips:
01 -
- It transforms fifteen minutes and simple ingredients into something that feels genuinely special
- The earthy mushrooms and cream create the kind of sauce that makes you want to lick the plate
02 -
- Truffle oil is incredibly potent: start with less than you think you need since you cannot undo an overpowering truffle flavor
- That reserved pasta water is your secret weapon for turning a broken sauce into something silky and cohesive
03 -
- Grate your Parmesan fresh from a block rather than using pre-grated cheese for better melting and flavor
- Warm your serving plates in the oven for a few minutes so the pasta stays hot until the very last bite