This Truffle Mushroom Cream Pasta is a creamy delight made with rich mushrooms and a hint of truffle flavor. It’s quick to whip up, making it perfect for a cozy dinner!
Who knew pasta could taste so fancy? I like to sprinkle a bit of extra Parmesan on top, because why not? A little cheesiness never hurts, right? 😄
Making this dish is so simple; just cook the pasta, sauté the mushrooms, and stir everything together. It’s comfort food that feels special without any fuss!
Key Ingredients & Substitutions
Pasta: I love using spaghetti or linguine for this dish. They both hold the creamy sauce well! If you prefer, you can swap in whole wheat or gluten-free pasta for a healthier option.
Mushrooms: I recommend a mix of cremini and shiitake for depth of flavor. If you can’t find those, regular button mushrooms work just fine or even frozen mushrooms in a pinch!
Heavy Cream: This is key for that rich texture. For a lighter version, you can substitute half and half or even use a plant-based cream if you’re looking to go dairy-free.
Truffle Oil: This ingredient adds a special touch! If you don’t have truffle oil, try a little extra Parmesan or a touch of garlic oil for a different flavor boost.
How Can You Get the Perfectly Creamy Sauce?
Creating a creamy sauce can be tricky, but here’s how to nail it! First, make sure to lower the heat before adding the cream. This prevents it from curdling.
- After pouring in the cream, stir well and let it simmer gently for a few minutes. You want it warm, not boiling!
- Adding Parmesan cheese helps to thicken it and adds richness. Just be sure it’s finely grated so it melts smoothly.
- If your sauce becomes too thick, don’t hesitate to use some reserved pasta water to bring it back to life!
Also, always taste and adjust your seasonings before serving. A little more salt or pepper can make a big difference!
Truffle Mushroom Cream Pasta
Ingredients
- 12 oz (340 g) spaghetti or linguine pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups mixed mushrooms (such as cremini, shiitake, button), sliced
- 3 garlic cloves, minced
- 1/2 cup white onion, finely chopped
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1 to 2 teaspoons truffle oil (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme leaves for garnish (optional)
Time Estimate
This delicious dish takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner but impressive enough to serve to guests!
Step-by-Step Instructions
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, add in your spaghetti or linguine and cook according to package instructions until it’s al dente. Before draining, make sure to reserve about 1 cup of that pasta cooking water; it’ll help you later. After draining, set the pasta aside.
2. Sauté Onions and Mushrooms
While your pasta is cooking, grab a large skillet and heat the butter and olive oil over medium heat. Add the finely chopped onions and sauté for about 2-3 minutes until they turn translucent. Now, toss in the sliced mushrooms and continue cooking for 8-10 minutes, stirring occasionally until the mushrooms are nicely browned and any moisture has evaporated.
3. Add Garlic and Thyme
Next, add the minced garlic and fresh thyme leaves to the skillet. Cook for another 1-2 minutes until everything is fragrant and well combined. This is where the magic begins to happen!
4. Create the Cream Sauce
Now, it’s time to lower the heat and pour in the heavy cream. Stir everything together and let the sauce simmer gently for about 3-4 minutes until it thickens slightly. Then, stir in the grated Parmesan cheese until it melts into the sauce, making it creamy and delicious.
5. Dress It Up with Truffle Oil
Drizzle in your truffle oil—start with 1 teaspoon and you can add more if you’d like it extra fancy! Stir well, and season with salt and freshly ground black pepper to taste. This step will elevate your pasta to gourmet territory!
6. Toss the Pasta
Now, add the cooked pasta to your creamy sauce, tossing gently to ensure every strand is coated. If the sauce appears too thick, gradually add some of that reserved pasta water until you reach your desired consistency.
7. Serve and Enjoy!
It’s time to serve! Plate your luscious truffle mushroom cream pasta and garnish with fresh thyme or parsley, along with a sprinkle of extra Parmesan cheese on top. Enjoy every comforting bite of this flavorful dish!
Bon appétit!
Can I Use Different Types of Pasta?
Absolutely! While spaghetti or linguine works great, feel free to use penne, fettuccine, or even gluten-free pasta if you prefer. Just keep an eye on cooking times as they may vary.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove with a splash of cream or pasta water to bring back the creaminess.
Can I Make This Recipe Vegetarian or Vegan?
Yes! To make it vegetarian, just skip the chicken broth and use vegetable broth instead if needed. For a vegan version, substitute the heavy cream with a plant-based cream and omit the cheese or use a vegan alternative.
What’s the Best Way to Enhance the Truffle Flavor?
If you’re a truffle lover, you can increase the amount of truffle oil to your taste. Just start with 1 teaspoon and adjust as you go, but be careful not to overwhelm the dish!
