Creamy Truffle Pasta With Black Truffle Sauce And Mushrooms

creamy black truffle pasta in pot with parsley on the side.

5 from 1 vote

Creamy Truffle Pasta With Black Truffle Sauce And Mushrooms

This Creamy Truffle Pasta is a luxurious, earthy dish that uses simple ingredients and takes mere minutes to make. Sauteed mushroom, a rich, cheesy cream sauce, and a splash of black truffle sauce turn this simple pasta into an elegant dish that's just as perfect for a special date night as it is for an easy weeknight family dinner.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, main dish, Pasta

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Calories: 558kcal

Author: Sarah Jenkins

Ingredients

16 oz spaghetti (or your favorite pasta noodle)
3 tablespoon black truffle oil (plus more for drizzling)
1 shallot diced
8 oz mushrooms sliced (shiitake, baby bella, etc.)
1 cup heavy whipping cream
1 teaspoon dried rosemary
½ tsp salt
⅛ teaspoon black pepper
1 cup freshly grated Parmesan
¼ cup chopped parsley for garnish

Instructions

In a large pot of salted, boiling water, boil the pasta noodles according to your package instructions. Reserve ¼ cup of pasta water and set aside.
While the pasta is cooking, make the sauce. Add 3 tablespoon black truffle oil to a large saucepan over medium heat. Add the shallots and mushrooms and cook for 3-4 minutes until softened, stirring occasionally.
Add the heavy cream, dried rosemary, and salt and pepper and simmer for an additional 4 minutes, stirring regularly so as not to let the cream burn.
Reduce the heat to low, add the cheese, and stir until the cheese has melted. (If the pasta sauce is too thick, add some of the reserved water to thin it slightly.)
Add the cooked pasta to the pan and toss to combine. Garnish with additional cheese, a drizzle of black truffle oil, extra dried rosemary, and parsley.

Notes

Be sure to reserve about 1 cup of the pasta cooking water in case you'd like to use a splash to thicken the sauce. Simply add a tablespoon or so from the pasta water to the sauce and allow it to simmer lightly for a few minutes to help it thicken up a bit.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over the stove or in the microwave. You may wish to add a bit of extra cream to the stored pasta prior to reheating to bring back some of the creaminess the pasta had when it was fresh.

Nutrition