Truffle Mushroom Pasta
Truffle Mushroom Pasta
This rich and creamy Truffle Mushroom Pasta is the perfect easy weeknight recipe! Tender fettuccine in a creamy mushroom sauce with black truffles and fresh herbs–what could be better?
You only need a handful of ingredients and 20 minutes and you can have dinner on the table!
Table of Contents
Easy Truffle Mushroom Pasta
There are a lot of little products I like to keep on hand in my fridge, but this truffle puree is one of my favorites! I use it regularly and stir it into sauces, pasta, and risotto. Unlike truffle oil (which doesn’t actually have truffle in it!), this truffle puree has tons of pieces of real black truffle.
It’s truly my secret ingredient when I want to elevate a simple meal. I love a cozy night at home with a bowl of pasta and this truffle mushroom pasta is my new favorite. It’s rich and creamy and so flavorful–especially considering the fact that it takes less than 30 minutes to come together!
I love to do a date night at home and this pasta is truly restaurant worthy. But why spend $30 for a platte of pasta when you can spend that much on everything you need plus a bottle of wine. Serve it up with a big leafy salad and a glass of crisp whitet and dinner is ready!
How to Make Truffle Mushroom Pasta
I recommend using a large skillet for this recipe so that you have enough room to finish the pasta in the sauce.
Tools Needed
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- mushrooms
- butter
- shallots
- garlic
- cream
- tagliatelle or fettuccine pasta
- truffle puree
- white wine
- dijon
- lemon juice
Step-by-Step Photos & Instructions
- Cook the pasta. Bring a pot of salted water to a rolling boil. Add the pasta and cook it to al dente. Reserve 1 cup of starchy pasta water and then drain the pasta.
- Brown the mushrooms. While you bring the water for the pasta to a boil, heat a large skillet over medium-high heat. Once the skillet is hot, add the butter and once it’s melted add in all the sliced mushrooms. Stir well so that the mushrooms are coated in the butter and then let them brown for 3-4 minutes without moving them. Once one side is browned, flip them, and continue to cook until they’re browned all over.
- Build the sauce. Add in the minced shallot and garlic and cook for 2 minutes, stirring often, until softened. Deglaze with the white wine and simmer until it’s mostly evaporated. Stir in the pasta water, cream, dijon, and truffle puree and bring to a gentle simmer. Season with salt and lots of freshly cracked black pepper.
- Finish the pasta in the sauce. Add the pasta in and toss really well to coat it in the sauce. Simmer for 2-3 minutes, until the sauce is thick and clings to the pasta. Season with salt and pepper and a dash or two of sherry vinegar. Divide the pasta into bowls and top with freshly grated parmesan and minced chives or parsley.
Recipe Tips & Tricks
Really brown the mushrooms. This builds so much flavor in the sauce! Take your time with it and continue to cook the water out of the mushrooms until they’re really well browned.
Don’t season the mushrooms up front. Salt causes food to release water as it’s cooked which is bad for browning mushrooms! Wait until after the mushrooms are browned before you add any salt or seasoning.
Skip the truffle oil. Unless you’re buying the real stuff (literally from Italy), most commercial truffle oil doesn’t actually contain any truffle. Instead, I buy truffle puree from amazon and store it in the fridge. It’s a bit of oil with lots of actual truffle in it.
Use quality pasta. When you’ve got so few ingredients in a dish, you really want to make sure they’re high quality. Look for egg fettuccine noodles that are stored in dried little nests–my favorite brand is DeLallo pasta which you can find at Sprouts and other well-stocked grocery stores.
Finish a creamy pasta with a bit of acid. This is a trick that I learned in my professional chef days and I always use it in a creamy dish! Finish a rich, cream-based dish off with a squeeze of fresh lemon juice or a dash or two of a quality vinegar. It really makes the flavors pop and balances out the richness!
Storage Instructions
Any leftover pasta can be stored in an airtight container in the fridge for up to 5 days. Reheat in a skillet, adding a little water and cream as necessary to thin the sauce.
You can also freeze the leftovers in a freezer-safe ziplock bag for up to 3 months. Defrost overnight in the fridge before reheating.
Serving Suggestions
Truffle mushroom pasta is just begging to be served with bread on the side for dipping! This would be delicious with a slice of hearty sourdough or focaccia bread.
I’m also a true pasta and salad girl, so I love pairing the pasta with either a caesar salad on the side or my fattoush salad. It’s perfectly bright and bold and pairs so well with the rich and creamy pasta.
Class up a date night at home with this ultra-rich and flavorful Truffle Mushroom Pasta! A one-pan pasta has never tasted this restaurant-worthy. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More One-Pan Pasta Recipes to Try
Skillet Lasagna
Pink Sauce Pasta
Pasta alla Genovese
Shrimp Pasta al Limone
Tomato and Burrata Gnocchi
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Truffle Mushroom Pasta
Ingredients
- 3 tablespoons unsalted butter
- 12 oz cremini mushrooms, sliced
- 1 large shallot, minced
- 4 garlic cloves, thinly sliced
- 2/3 cup dry white wine
- 1 cup reserved pasta water
- 1 cup heavy cream
- 2 teaspoons dijon mustard
- 1 tablespoon truffle puree
- 8 oz dried egg tagliatelle pasta
- 2-3 dashes sherry vinegar
- kosher salt and freshly cracked black pepper
- parmesan cheese, for serving
- minced chives or parsley, for serving
Instructions
- Cook the pasta. Bring a pot of salted water to a rolling boil. Add the pasta and cook it to al dente. Reserve 1 cup of starchy pasta water and then drain the pasta.
- Brown the mushrooms. While you bring the water for the pasta to a boil, heat a large skillet over medium-high heat. Once the skillet is hot, add the butter and once it's melted add in all the sliced mushrooms. Stir well so that the mushrooms are coated in the butter and then let them brown for 3-4 minutes without moving them. Once one side is browned, flip them, and continue to cook until they're browned all over.
- Build the sauce. Add in the minced shallot and garlic and cook for 2 minutes, stirring often, until softened. Deglaze with the white wine and simmer until it's mostly evaporated. Stir in the pasta water, cream, dijon, and truffle puree and bring to a gentle simmer. Season with salt and lots of freshly cracked black pepper.
- Finish the pasta in the sauce. Add the pasta in and toss really well to coat it in the sauce. Simmer for 2-3 minutes, until the sauce is thick and clings to the pasta. Season with salt and pepper and a dash or two of sherry vinegar. Divide the pasta into bowls and top with freshly grated parmesan and minced chives or parsley.
Rate & Review This Recipe
Delicious! I made this almost as instructed, but due to the excitement of my family to try this, I forgot to add the sherry vinegar. It was rich and savory without it, and we thought it was one of the best pastas we’ve had. Thanks to forgetting the vinegar, I have an excuse to make it again to see how it really should taste!