This creamy truffle mushroom pasta is like a warm hug for your taste buds! Made with fresh mushrooms and a rich sauce, it feels luxurious yet comforting.
You can whip it up in no time, making it perfect for a cozy dinner. I love topping it with a sprinkle of cheese for extra flavor. Trust me, you won’t want to share! 🍝
Key Ingredients & Substitutions
Pasta: Spaghetti and linguine work well, but feel free to use any pasta shape you love! Fettuccine or even whole wheat pasta are great substitutes if you want something different.
Mushrooms: Cremini mushrooms are my favorite for their deeper flavor, but you could also use button mushrooms if that’s what you have. For a gourmet twist, try adding shiitake or portobello mushrooms.
Heavy Cream: This ingredient makes the sauce rich and creamy. If you’re looking for a lighter version, substitute with half-and-half or even coconut cream for a dairy-free option.
Truffle Oil: Just a little goes a long way! If you can’t find truffle oil, you can use a mix of olive oil and a dash of garlic for a different flavor, although it won’t replicate the same earthy taste.
What’s the Best Way to Sauté Mushrooms?
Sautéing mushrooms is all about achieving the perfect texture without making them soggy. Here’s how to do it right:
- Use a large skillet to avoid crowding the mushrooms. This allows them to brown nicely.
- Heat the olive oil and butter together before adding mushrooms. This gives them a lovely flavor.
- Don’t stir too often! Let them sit for a couple of minutes to develop a golden crust before turning them.
- Add garlic toward the end of cooking to prevent burning. It’ll keep the garlic flavor fresh!
This technique ensures your mushrooms are nicely caramelized, adding a wonderful depth to your pasta dish. Happy cooking!
Truffle Mushroom Cream Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225 g) spaghetti or linguine pasta
For the Sauce:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) half-and-half (optional, for lighter creaminess)
- 1/4 cup (25 g) grated Parmesan cheese, plus extra for garnish
- 1 tsp truffle oil (adjust to taste)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped (about 2 tbsp)
- Fresh thyme leaves (optional)
How Much Time Will You Need?
This delightful meal takes about 15 minutes to prepare and around 10 minutes to cook, totaling approximately 25 minutes from start to finish. It’s quick enough for a weeknight dinner but fancy enough to impress your guests!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until it’s al dente. Once done, drain the pasta, but save about 1/2 cup of the pasta cooking water for later.
2. Sauté the Mushrooms:
While the pasta is cooking, grab a large skillet and heat the olive oil and butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds, just until it’s fragrant. Add the sliced mushrooms next and cook for about 6-8 minutes, stirring occasionally, until they turn golden and tender.
3. Make the Creamy Sauce:
Reduce the heat to low, then pour in the heavy cream and half-and-half if you’re using it. Stir well to combine and let it gently simmer for about 2-3 minutes until it thickens a bit. Stir in the grated Parmesan cheese until it melts and creates a creamy sauce. If you find your sauce is too thick, just mix in a little of the reserved pasta cooking water until you reach the desired consistency.
4. Combine and Season:
Season your creamy mushroom sauce with salt and freshly ground black pepper to taste. Remove the skillet from the heat, then toss in your drained pasta and coat it evenly in the sauce.
5. Add the Finishing Touches:
Drizzle truffle oil over the pasta. Gently toss it to mix the flavors together. Now it’s time to plate! Scoop the pasta onto dishes, garnish with chopped parsley, fresh thyme leaves if you like, and sprinkle extra Parmesan cheese on top.
6. Serve and Enjoy:
Serve immediately and savor your rich, silky truffle mushroom cream pasta. It’s perfect for a cozy dinner or a special occasion, and I bet you’ll want to make it again!
Bon appétit! Enjoy this luxurious pasta dish filled with the comforting flavors of earthy mushrooms and a subtle hint of truffle.
Can I Use Different Types of Pasta?
Absolutely! While spaghetti or linguine are great choices, you can use any pasta shape you like. Fettuccine, penne, or even gluten-free pasta will work well in this recipe!
What If I Don’t Have Half-and-Half?
No worries! You can use all heavy cream for a richer sauce or substitute with milk for a lighter version. Just keep in mind that the sauce may be less creamy without the richness of half-and-half.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or broth if it seems too thick.
Can I Make This With Different Vegetables?
Certainly! Feel free to add other vegetables like spinach, kale, or even sun-dried tomatoes to enhance the flavor and nutrition. Just sauté them along with the mushrooms!
