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Truffle Mushroom Pasta

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A rich and elegant pasta dish featuring earthy mushrooms and a creamy truffle-infused sauce, perfect for a comforting yet refined meal.

  • Author: Julia
  • Prep Time: 10–15 minutes
  • Cook Time: 20 minutes
  • Total Time: 30–35 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

  • 250 g pasta (fettuccine, linguine, or spaghetti)
  • 2 cups mushrooms (sliced, cremini or portobello)
  • 3 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1–2 teaspoons truffle oil or 1 teaspoon truffle paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil and butter in a large pan over medium heat.
  3. Add mushrooms and cook until they release moisture and turn golden brown.
  4. Stir in garlic and cook until fragrant.
  5. Pour in heavy cream and let it simmer until slightly thickened.
  6. Add parmesan cheese and stir until smooth and creamy.
  7. Mix in truffle oil or paste, adjusting to taste.
  8. Add cooked pasta and toss, adding reserved pasta water if needed.
  9. Season with salt and black pepper.
  10. Garnish with fresh parsley and serve warm.

Notes

  • Use a mix of mushrooms for deeper flavor.
  • Add truffle oil sparingly as it is strong.
  • Include grilled chicken or shrimp for extra protein.
  • Reduce cream and use pasta water for a lighter version.
  • Use plant-based cream and cheese for a vegan option.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently with added milk or cream.

Nutrition

Find it online: https://juliameals.com/truffle-mushroom-pasta/