Truffle Mushroom Creamy Pasta (Printable Version)
A luxurious creamy pasta with golden mushrooms and aromatic truffle oil, ready in just 35 minutes.
# What You 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 - 1/2 cup heavy cream
07 - 1/4 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)
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Reduce the heat to low. Pour in the heavy cream, Parmesan, and a splash of reserved pasta water. Stir well and simmer for 2–3 minutes until slightly thickened.
05 - Add the 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 -
- This restaurant worthy dish comes together in 35 minutes flat but tastes like something you would save for a milestone anniversary
- The earthy mushrooms and creamy sauce create that luxurious comfort food feeling that makes any Tuesday night feel special
02 -
- Truffle oil loses its magic when heated too high, always add it at the very end off the heat
- The pasta water is your secret weapon for adjusting sauce consistency, save more than you think you need
03 -
- Warm your plates in the oven while you cook, hot food on cold plates loses its temperature too fast
- Grate your Parmesan fresh from a wedge, the flavor difference is absolutely worth the extra effort