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Creamy Mushroom Truffle Pasta Recipe Easy Homemade Velvety Sauce

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A quick and easy creamy mushroom truffle pasta with a velvety sauce that combines earthy mushrooms and the luxurious aroma of truffle oil for a comforting yet elegant meal.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or linguine pasta
  • 12 oz (340 g) cremini or baby bella mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 2 teaspoons truffle oil (white or black)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: ¼ cup (60 ml) dry white wine

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve ½ cup (120 ml) pasta water, then drain and set aside.
  2. While pasta cooks, heat 3 tablespoons unsalted butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6–8 minutes until golden brown, stirring occasionally. Do not overcrowd the pan; cook in batches if needed.
  3. Lower heat to medium, add minced garlic and chopped shallots to the mushrooms. Cook for 2–3 minutes until fragrant and softened, stirring often to prevent burning.
  4. Optional: Pour in ¼ cup (60 ml) dry white wine and stir, scraping up any browned bits from the pan. Let it simmer for 2 minutes until mostly evaporated.
  5. Pour in 1 cup (240 ml) heavy cream and stir to combine. Let it simmer gently for 3–4 minutes, stirring occasionally until it thickens slightly and coats the back of a spoon.
  6. Stir in ½ cup (50 g) freshly grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
  7. Add the drained pasta to the skillet with the sauce. Toss gently to coat, adding reserved pasta water a tablespoon at a time if the sauce feels too thick, aiming for a silky, clingy sauce.
  8. Remove pan from heat and drizzle 2 teaspoons truffle oil over the pasta. Toss once more, then sprinkle with chopped fresh parsley.
  9. Serve immediately, optionally garnished with extra Parmesan cheese.

Notes

Do not overcrowd the pan when sautéing mushrooms to ensure they brown properly. Use unsalted butter to better control salt levels. Add truffle oil sparingly at the end to avoid overpowering the dish. Reserve pasta water to adjust sauce consistency if needed. For a lighter sauce, substitute heavy cream with half-and-half or plant-based milk, but sauce will be less rich. Use gluten-free pasta for a gluten-free option.

Nutrition

Keywords: creamy mushroom pasta, truffle pasta, easy pasta recipe, mushroom truffle oil, velvety sauce, quick dinner, comfort food

Find it online: https://katedishes.com/creamy-mushroom-truffle-pasta-recipe-easy-homemade-velvety-sauce/