Truffle Mushroom Pasta
This Truffle Mushroom Pasta is unbelievably rich with earthy and decadent flavors. The combination of cream, mushrooms, aromatic truffle oil, and white wine makes this simple recipe so luxurious and indulgent for special occasions or a random weeknight.
Anytime I see truffle pasta on a restaurant menu, I am required to order it. To say that I am obsessed would be an understatement. Truffles are unfortunately incredibly expensive, but thankfully truffle oil is readily available in most grocery stores, and a great option for making a budget friendly version of the gourmet dish. This pasta is incredibly easy to make and has a delicious combination of earthy mushroom flavor, creamy sauce and truffle oil. This is a fantastic dish to make for date night or any special occasion.
Why You Will Love This Truffle Mushroom Pasta
- The rich truffle flavor is truly addictive for all you mushroom lovers out there.
- No need to buy fresh truffles for the earthy flavors; white truffle oil is much more affordable for this luxurious meal.
- This is the perfect meal when you’re short on time. It’s ready in less than 30 minutes!
- Modify this truffle pasta to be gluten-free and dairy-free, or add chicken or shrimp for a punch of protein.
- This earthy dish makes date night in, with Netflix, feel so impressive with very little work.
Ingredients You Will Need
- Butter: The perfect creamy oil needed to bring out the best flavor in mushrooms. You can also use vegan butter, extra-virgin olive oil, or avocado oil.
- Fresh Mushrooms: I love to use a combo of shiitake, oyster, and button mushrooms sliced thinly, but you can use any combination of mushrooms or just one type.
- Seasonings: A big pinch of salt and black pepper is all you need to add to the amazing flavors of this creamy pasta dish.
- Fresh garlic: Be sure to finely mince the garlic cloves for full flavor release. A garlic press does a great job of mincing it to perfection. You can also use pre-minced garlic if that’s what you have on hand.
- White wine: You’ll want to use a dry wine, like Pinot Grigio or Chardonnay.
- Linguini: Linguini is my pasta of choice, but angel hair pasta would also be delicious. You can also use short-cut pasta if you prefer.
- Heavy cream: Heavy whipping cream will give you the ultimate creamy sauce, but you can definitely use half-and-half or whole milk too. See below for dairy-free suggestions.
- Mascarpone: You can find mascarpone in the deli section with the specialty cheeses of your local grocery store or swap it for cream cheese.
- Parmesan cheese: Freshly, finely grated Parmesan gives an extra, salty umami flavor to this incredible pasta dish.
- Truffle oil: For this key ingredient, I recommend using white truffle oil over black truffle oil. The flavor is a little milder and will blend better with the other flavors.
Types of Mushrooms
There are so many different types of mushrooms that can be used for this truffle pasta recipe. You can find these at any regular grocery store.
- Button mushrooms are mild in flavor and are the most common mushroom found in grocery stores.
- Cremini mushrooms are slightly more flavorful than button mushrooms, with a firmer texture.
- Porcini Mushrooms are known for their deep, earthy taste and are often used in Italian cooking.
- Shiitake Mushrooms have a rich, umami flavor, which would be perfect for this recipe.
- Oyster Mushrooms are delicate and slightly sweet; another favorite for this truffle mushroom pasta recipe.
Kitchen Tools You Will Need
- Cutting Board
- Sharp Knife
- Large skillet
- Large Pot or Dutch Oven
- Cheese Grater
- Measuring Cups and Spoons
- Tongs
How to Make This Truffle Mushroom Pasta
- Melt the butter on medium-high heat.
- Add in the mushrooms and saute until the mushrooms develop a nice golden brown color, season with salt and pepper.
- Add in the garlic, cook until fragrant and then add the white wine, increase the heat to high, and leave the white wine to cook off.
- Meanwhile, cook the pasta in a large pot of salted water according to package directions until al dente. Reserve ¾ cup of pasta water before draining the pasta.
- Add the cream and mascarpone to the pan with the mushrooms and stir until the mascarpone forms a thick sauce.
- Stir in the grated parmesan until it’s smooth and add the cooked pasta plus a little pasta water. Toss with tongs until well combined and sauce is to your liking.
- Drizzle with truffle oil as a finishing oil before serving. Garnish with grated Parmesan.
You can find the recipe card at the bottom of the post for full instructions
Modifications
- If you want to level up your fanciness, you can use fresh pasta instead of dried pasta. Just follow the package instructions and proceed accordingly.
- Level up the butter situation with truffle butter. It is a luxurious butter infused with truffle oil or finely grated truffles. It combines the creamy richness of butter with the earthy, aromatic flavors of truffles and would be a great addition to the creamy truffle sauce.
- If you have fresh black truffles, you can slice them thinly with a knife or use a truffle slicer to cut thin slices to serve over the top of the pasta.
- Swap the mascarpone for cream cheese, and the sauce will be deliciously creamy.
- Garnish with fresh herbs like fresh thyme or finely diced fresh chives.
Dietary Customizations
- Exchange the pasta for gluten-free pasta in this simple pasta dish.
- Swap the butter for vegan butter, olive oil, or avocado oil to make this dairy-free. You can also use coconut cream instead of heavy cream and dairy-free cream cheese in place of the mascarpone. You can also use dairy-free parmesan or nutritional yeast.
Types of Truffle Oil
Choosing a truffle oil is purely based on personal preference and the flavor of truffle you’re going for.
- White Truffle Oil is made from white truffles, with a delicate, earthy, and slightly garlicky flavor. It’s often used to enhance the taste of lighter dishes, like pasta, so it is my preferred choice for this recipe.
- Black Truffle Oil is made from black truffles, with a stronger, more robust, and musky flavor. It pairs well with heartier dishes such as meats or roasted vegetables. If you want a black truffle sauce, you may have to go to specialty stores to find it.
Making This in Advance
This isn’t a perfect candidate for making ahead because the pasta may get overcooked and make all the delicious creaminess disappear. I recommend eating this within an hour or so of making it. Reheat on medium heat on the stovetop with a splash of cream or broth if needed.
What About Leftovers
The leftovers of this creamy mushroom and truffle pasta will last 3-4 days in the fridge. Be sure to store it in an airtight container and add a splash of cream or broth to make it nice and creamy again. Warm on the stovetop over medium heat until it’s heated through.
More Pasta Recipes You Will Love:
- Pasta e Fagioli
- Creamy Gochujang Pasta
- Miso Cacio e Pepe Pasta
- Lemon Chicken Orzo Pasta
- Creamy Pesto Pasta With Chicken
If you make this Truffle Pasta recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Mushroom and Truffle Pasta
Ingredients
- 2 tbsp butter
- 10 oz mixed mushrooms sliced (use a combo of shiitake, oyster and button)
- ½ tsp salt
- ¼ tsp pepper
- 3 cloves garlic minced
- ⅓ cup white wine
- 10 oz linguini
- ⅔ cup cream or half and half
- ⅓ cup mascarpone
- ½ cup pasta water
- ⅓ cup finely grated parmesan
- 1-2 tbsp truffle oil or 1 tsp per plate
Instructions
- Melt the butter in a large skillet on medium high heat.
- Add in the sliced mushrooms and saute for 6-8 minutes or until the mushrooms develop a nice golden brown color, season with salt and pepper
- Add in the garlic, cook for 1 minute until fragrant and then add the white wine, increase the heat to high and leave the white wine to cook off, should take 4 minutes or so
- Meanwhile cook the pasta in salted water until al dente. Reserve ¾ cup of pasta water before draining the pasta.
- Add the cream and mascarpone to the pan with the mushrooms and stir until the mascarpone forms a thick sauce.
- Stir in the grated parmesan and once the sauce is smooth add the linguine plus 1/4 cup of pasta water (Use tongs to toss the pasta so its well coated in the sauce) Add more pasta water if needed to thin out the sauce.
- Drizzle with truffle oil before serving. Garnish with grated parmesan
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