Mushroom and Truffle 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.
Servings: 4
Calories: 484kcal
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
Nutrition
Calories: 484kcal | Carbohydrates: 63g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 493mg | Potassium: 477mg | Fiber: 4g | Sugar: 6g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg