truffle mushroom pasta

This truffle mushroom pasta looks and sounds fancy but it's an easy pasta dish that takes about 30 minutes to make. The pasta is coated in a creamy truffle cheese sauce and tossed with meaty mushrooms. It feels fancy but is so low maintence to make.

Truffle Mushroom Pasta

fettuccine

unsalted butter, divided

baby bella mushrooms

garlic clove, finely chopped

salt

heavy cream

Parrono truffle cheese, shredded (see note)

parsley

truffle cheese

Boil the pasta according to package instructions. Reserve a few tablespoons of the starchy water before you drain the pasta once it&#8217;s cooked.

In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and garlic and stir to coat them in the butter. Add the salt and cook the mushrooms for 10 minutes or until they&#8217;ve released their moisture and they are deep brown in color.

Transfer the cooked mushrooms and garlic to a bowl or plate. In the same pan, melt the 2 tablespoons of butter. Add the cream and stir to combine it with the butter. Once the cream is heated through add the shredded cheese. Stir until the cheese is melted. Add one or two tablespoons of the pasta water to thin the sauce.

Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with the chopped parsley and grated cheese and serve.

Indulge in a luxurious and creamy truffle mushroom pasta recipe, perfect for a date night at home. This easy black truffle pasta is a must make!

Creamy Truffle Mushroom Pasta Recipe

fettuccine pasta (dried)

tbsp butter

cremini mushrooms (sliced)

tbsp truffle spread (divided)

garlic

thyme

lemon (juice of)

parmesan cheese (shredded)

tbsp truffle butter (divided)

parsley (chopped)

tbsp parmesan cheese (grated)

lemon (zest of)

kosher salt and pepper (to taste)

Bring cold salted water to a boil for the pasta. While it&#39;s coming to temperature, melt the butter in your large sauté pan over medium heat. Once the butter is melted, add the sliced mushrooms into the pan along with about half of the truffle spread. Sprinkle with about ½ tsp salt, stir occasionally and let the mushrooms cook through for 6-7 minutes.

At the seven minute mark, add the minced garlic and fresh thyme to the hot pan of sliced mushrooms and stir so the garlic doesn&#39;t burn. Cook for a minute, until the garlic becomes very fragrant. (If the water is boiling now, add your dried pasta in!)

Pour the heavy cream into your pan of mushrooms and add the other half of truffle spread. Stir together well and let simmer on medium heat, stirring occasionally, for 8-10 minutes until the heavy cream reduces by about half. Once it&#39;s reduced, add the juice of half a lemon, give a taste and add more if more acidity is needed. Don&#39;t worry about the salt just yet, the parmesan in the next step is also salty.

Turn the heat off under the mushroom pan and stir in the parmesan cheese in three batches, stirring until each batch is smooth in the sauce.

Add the cooked pasta and the truffle butter to the sauce, using tongs to toss the pasta and coat the noodles well with the creamy mushroom sauce. Taste the dish again and add salt and pepper to taste if needed, then toss the noodles again to incorporate any added seasoning.

Serve immediately with grated lemon zest, parmesan cheese, and chopped fresh parsley on top of the pasta.

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Truffle Mushroom Pasta

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Top 2 truffle mushroom pasta recipes from across the web

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Truffle Mushroom Pasta

Creamy Truffle Mushroom Pasta Recip...

The most viewed truffle mushroom pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine