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Creamy Truffle Mushroom Pasta

If you’re a “fun-gi”, this pasta recipe is for you! With a creamy mushroom sauce and the earthy taste of truffles, it’s a wonderfully warm and comforting pasta dish perfect for sharing.

Creamy Truffle Mushroom Pasta

If you’re a “fun-gi”, this pasta recipe is for you! With a creamy mushroom sauce and the earthy taste of truffles, it’s a wonderfully warm and comforting pasta dish perfect for sharing.
Creamy Truffle Mushroom Pasta

Prep Time

10 min

Total Time

45 min

Serves

4 people

Print

Ingredients

350-400g ziti tagliati (or another pasta shape like fusili or rigatoni)

3 tbsp olive oil, divided

4 cups assorted sliced mushrooms (brown or cremini, oyster, shiitake)

½ small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

½ cup Chef Bechamel Sauce (or heavy cream)

2 tbsp truffle sauce (plus more to your taste)

¾ tsp salt

½ tsp pepper

¾ cup shredded parmesan cheese

1 ¼ cup reserved pasta water

Parsley for garnish

Optional: truffle oil to drizzle, ground pepper

Instructions

  1. Cook the pasta according to package directions, reserving 1 ¼ cup pasta water and set aside.
  2. While pasta is cooking, heat 1 ½ tbsp olive oil in a large high sided skillet or pot over medium-high heat. Once hot, add half the mushrooms and cook until the edges start to brown, about 3-4 minutes. Give the mushrooms a stir and cook for another 5 minutes until the mushrooms are turning a nice golden brown colour. Remove the mushrooms from the pan to a bowl. Then, add 1 ½ more tablespoons of olive oil to the skillet and repeat the same process with the other 2 cups of sliced mushrooms. Put all the mushrooms in a bowl and season with a big pinch of salt and pepper – set aside.
  3. Turn the skillet to medium heat and add the onion and garlic. Cook until the onion is softened, about 4-5 minutes, stirring occasionally.
  4. Stir in the salt, pepper, cream, truffle sauce and 1 cup pasta water. Bring to a simmer for 3-4 minutes, stirring occasionally and scrape the bottom of the pan of any browned bits.
  5. Stir in 3/4 of the cooked mushrooms and simmer 1-2 more minutes. Taste and add more truffle sauce if you desire a stronger truffle flavour.
  6. Finally stir in the pasta along with the shredded parmesan cheese, continuing to mix / toss with the sauce on low heat until combined. If needed, use the final ¼ cup pasta water to help combine the noodles with the sauce.
  7. Remove from the heat, taste and adjust seasoning with more salt and pepper.
  8. Serve topped with the remaining cooked mushrooms, fresh parsley, more ground pepper and a drizzle of truffle oil if desired.

TIPS

If you forget to reserve some pasta water, try using vegetable or chicken broth instead.

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