Creamy Truffle and Mushroom Pasta

This creamy truffle and mushroom pasta is perfect for semi-special occasions when you want to wow someone but aren’t not in the mood (or the position!) to break the bank. By using truffle cream, instead of fresh truffles, we get that delicious flavour, and lux vibe, for a fraction of the cost. Plus, it’s a lot easier to find!

Creamy Truffle and Mushroom Pasta

This creamy truffle and mushroom pasta is perfect for semi-special occasions when you want to wow someone but aren't not in the mood (or the position!) to break the bank.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 3 tbsp butter divided
• 2 tbsp olive oil
• 200 g mushrooms like oyster or chanterelle
• 400 g pasta like fiorelli or mafaldine
• 1 large shallot
• 1 large garlic clove
• ¼ cup white wine
• 4 tbsp truffle cream
• 1 cup heavy cream
• 1/2 cup grated parmesan plus more for serving
• salt I’m using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. Bring a large pot of salty water to a boil.
2. Meanwhile, rip 200g mushrooms into bite-sized pieces. Next, dice 1 large shallot and 1 large garlic clove. Set everything aside.
3. Heat a large dutch oven, or heavy-bottomed pan, on medium-high heat. Once hot, add 2 tbsp olive oil and mushrooms. Cook on medium-high until golden brown, about 5-10 minutes. At first the mushrooms will release water and look soggy, but continue cooking until the water has evaporated and they start to develop colour. At this point, add in 2 tbsp butter and season generously with salt and cracked black pepper. Cook for 2-3 more minutes then remove and reserve on a separate plate.
4. By now, the water should be boiling. Drop 400g pasta and cook to al dente by following package instructions.
5. Back in the dutch oven, add 1 tbsp butter and diced shallot. Cook on medium until softened, about 2 minutes. Add garlic and cook until fragrant, another minute.
6. Deglaze with white wine, taking time to scrape all the lovely brown bits from the bottom of the pan. Simmer until the alcohol smell is gone, about 1 minute. Add 4 tbsp truffle cream and 1 cup heavy cream. Whisk until fully incorporated then bring to a gentle simmer.
7. When the pasta is finished, reserve 2 cups of water and drain the rest. Add the cooked pasta to the truffle cream sauce along with browned mushrooms, 1/2 cup grated parmesan and 1/2 cup pasta water. Turn off the heat and mix until glossy, adding more pasta water as needed.
8. Serve immediately with more grated parmesan and cracked black pepper.

Notes

You can now find truffle cream at most large-scale grocery retailers or Italian specialty stores. Check online, or call ahead, to make sure they carry it.