Truffle Mushroom Pasta
This truffle pasta is a classic French-inspired dish with a rich, creamy sauce and subtle truffle flavor. It feels elegant and indulgent, yet comes together easily with simple ingredients. Finished with parmesan and truffle oil, it’s an elevated pasta that’s easy to make at home.
Servings to 3
Ingredients
- 8 ounces pasta, shape of choice
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 teaspoon garlic, minced
- 3 ounces brown mushrooms, very finely chopped
- 3/4 cup heavy cream
- 1/4 cup mascarpone
- 1/2 cup parmesan, finely grated, plus more for serving
- 1/2 cup pasta water, as needed
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon truffle oil, more to taste
- 1 fresh truffle, optional, 1/2 finely shaved and 1/2 finely chopped
Instructions
- Cook the pasta: Bring a pot of well-salted water to a boil and cook the pasta until al dente. Reserve pasta water, then drain and set aside.
- Build the sauce base: In a pan over medium heat, melt the unsalted butter. Add the chopped shallot and cook until soft and fragrant. Stir in the garlic and chopped mushrooms and cook until the mushrooms are tender and lightly golden.
- Make it creamy: Pour in the heavy cream and let it gently simmer for a minute. Add the mascarpone and stir until completely melted and smooth.
- Finish the sauce: Add the grated parmesan along with a splash of pasta water and stir until the sauce is silky and cohesive. Season with salt and black pepper to taste, adjusting as needed.
- Add truffle oil: Remove the pan from heat and stir in the truffle oil to taste.
- Add the pasta: Add the cooked pasta to the sauce and toss until fully coated, adding more pasta water if needed to achieve a glossy, saucy consistency.
- Serve: Plate immediately and finish with extra parmesan and black pepper if desired.
Notes
Q: What pasta shape did you use?
A: I used malfaldine, and it was perfect. The ruffled edges grab onto the sauce so every bite is extra creamy and rich. Q: Can I swap mascarpone for cream cheese?
A: Yes. You can use about 2 tablespoons of cream cheese in place of mascarpone if that’s what you have on hand. It will still give you a rich, creamy sauce. You can also opt for creme fraiche instead of cream cheese. Q: How can I make the truffle flavor stronger?
A: If you want a more pronounced truffle flavor, you can finely dice about half a fresh truffle and stir it into the sauce at the end. This is completely optional but adds a deeper, more luxurious aroma. You can also add more truffle oil to taste, just doing so gradually so it doesn’t overpower the dish. Q: Is fresh truffle necessary?
A: Not at all. It’s optional and meant to be a finishing touch if you have it. Q: What other pasta shapes work well?
A: Long noodles like tagliatelle or fettuccine work beautifully, but short ridged shapes are great too. Truly any pasta shape works like penne or cavatappi.
A: I used malfaldine, and it was perfect. The ruffled edges grab onto the sauce so every bite is extra creamy and rich. Q: Can I swap mascarpone for cream cheese?
A: Yes. You can use about 2 tablespoons of cream cheese in place of mascarpone if that’s what you have on hand. It will still give you a rich, creamy sauce. You can also opt for creme fraiche instead of cream cheese. Q: How can I make the truffle flavor stronger?
A: If you want a more pronounced truffle flavor, you can finely dice about half a fresh truffle and stir it into the sauce at the end. This is completely optional but adds a deeper, more luxurious aroma. You can also add more truffle oil to taste, just doing so gradually so it doesn’t overpower the dish. Q: Is fresh truffle necessary?
A: Not at all. It’s optional and meant to be a finishing touch if you have it. Q: What other pasta shapes work well?
A: Long noodles like tagliatelle or fettuccine work beautifully, but short ridged shapes are great too. Truly any pasta shape works like penne or cavatappi.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!