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Creamy Truffle Mushroom Pasta Recipe
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 main dishes
Calories: 678 kcal
Course:
Dinner
Cuisine:
Italian-American Fussion
Ingredients
- 4 ounces Fettuccine pasta dried
- 3 tbsp butter
- 8 ounces cremini mushrooms sliced
- 3 tbsp truffle spread divided
- 2 garlic cloves minced
- 1 tsp fresh thyme
- 3/4 cup heavy cream
- 1 lemon juice of
- 1/2 cup Parmesan Cheese shredded
- 2 tbsp truffle butter divided
- 2 tbsp fresh parsley chopped
- 2 tbsp Parmesan Cheese grated
- 1 lemon zest of
- kosher salt and freshly ground pepper to taste
Instructions
- Bring cold salted water to a boil for the pasta. While it'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'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's reduced, add the juice of half a lemon, give a taste and add more if more acidity is needed. Don'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.
Cup of Yum
Notes
- Storing: When storing any leftover, put the sauce and leftover pasta into the fridge in an airtight container for up to 4 days.
- Reheat: Reheat on the stove top over medium-low with a hearty splash of water or broth and stir frequently for about 10 minutes or until warmed through and ready to eat.
- Freezing: Because this is a cream sauce, our yummy truffle pasta recipe does not freeze well. Fridge only!
Nutrition Information
Calories
678kcal
(34%)
Carbohydrates
29g
(10%)
Protein
18g
(36%)
Fat
57g
(88%)
Saturated Fat
36g
(180%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
179mg
(60%)
Sodium
573mg
(24%)
Potassium
757mg
(22%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2441IU
(49%)
Vitamin C
37mg
(41%)
Calcium
416mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2main dishes
Amount Per Serving
Calories 678
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 57g | 88% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 573mg | 24% |
| Potassium | 757mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2441IU | 49% |
| Vitamin C | 37mg | 41% |
| Calcium | 416mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.