Creamy Truffle Mushroom Pasta Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 2 mins
Total Time 42 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

A rich and comforting creamy truffle mushroom pasta made with sautéed mushrooms, garlic, and a silky parmesan cream sauce infused with aromatic truffle oil. This restaurant-style Italian pasta is easy to prepare at home and perfect for cozy dinners or special occasions.

Ingredients
    For the Pasta
  • 250 g pasta (fettuccine, tagliatelle, or penne)
  • 2.5 liter water
  • 1 tbsp salt
    • For the Mushroom Truffle Sauce
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 250 g mushrooms (button, cremini, or mixed mushrooms, sliced)
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 cup heavy cream
  • 0.5 cup vegetable stock (warm)
  • 0.5 cup grated parmesan cheese (vegetarian)
  • 1 tsp truffle oil (adjust to taste)
  • 0.5 tsp black pepper
  • 0.5 tsp salt (or to taste)
  • 0.25 tsp nutmeg (optional)
    • For Garnish
  • 2 tbsp chopped fresh parsley
  • Extra grated parmesan cheese (optional)
Instructions
    Cook the Pasta
  1. 1
    Bring water to a rolling boil in a large pot. Add salt and pasta, then cook according to package instructions until al dente. Reserve 0.5 cup pasta water, drain, and set aside.
    2. Sauté the Mushrooms
  2. 2
    Heat olive oil and butter in a wide pan over medium heat. Add sliced mushrooms and cook for 6–8 minutes until golden brown and moisture has evaporated. Remove half of the mushrooms and set aside for topping.
    3. Build the Flavor Base
  3. 3
    In the same pan, add chopped onion and cook for 3–4 minutes until soft. Add garlic and sauté for 30 seconds until fragrant, stirring continuously to avoid burning.
    4. Create the Creamy Sauce
  4. 4
    Lower the heat slightly and pour in the cream and warm vegetable stock. Stir well and let it simmer gently for 4–5 minutes until slightly thickened.
    5. Add Cheese and Truffle Oil
  5. 5
    Add grated parmesan cheese, black pepper, salt, and nutmeg. Stir until the cheese melts completely. Turn off the heat and gently mix in the truffle oil.
    6. Combine Pasta and Sauce
  6. 6
    Add cooked pasta to the sauce and toss until evenly coated. If needed, add reserved pasta water little by little to achieve a smooth, silky consistency.
    7. Rest and Serve
  7. 7
    Let the pasta rest for 2 minutes. Plate and top with reserved sautéed mushrooms, parsley, and extra parmesan if desired.
Note
  • Use truffle oil sparingly; too much can overpower the dish.
  • For extra depth, mix different mushroom varieties like shiitake or oyster mushrooms.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or cream.
  • For a lighter version, replace heavy cream with cooking cream or half-and-half.
Keywords: creamy pasta, truffle mushroom pasta, easy Italian dinner, vegetarian pasta, comfort food
Read it online: https://petitepanini.com/recipe/creamy-truffle-mushroom-pasta-recipe/