This rich and velvety Truffle Mushroom Pasta is a weeknight dinner that feels like a five-star restaurant experience—without ever leaving the house. Fettuccine or tagliatelle is coated in a creamy mushroom sauce enhanced with real black truffle puree and brightened with a splash of lemon. It comes together in just 30 minutes and delivers bold, elegant flavor with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it feels indulgent and special while still being incredibly easy to make. The deep umami flavor from the mushrooms pairs perfectly with the luxurious truffle puree and creamy sauce. I often make it for date night at home or when I’m craving something comforting and elegant without spending hours in the kitchen. Plus, it all comes together in one pan, so cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter

• cremini mushrooms, sliced

• shallot, minced

• garlic, thinly sliced

• reserved pasta water

• heavy cream

• dijon mustard

• truffle puree

• dried egg tagliatelle or fettuccine pasta

• sherry vinegar

• kosher salt and freshly cracked black pepper

• parmesan cheese, for serving

• minced chives or parsley, for serving

Directions

1. I start by bringing a large pot of salted water to a boil. I cook the pasta until al dente, reserving 1 cup of the starchy pasta water before draining.

2. While the pasta is cooking, I heat a large skillet over medium-high heat. I add butter, and once melted, I stir in the sliced mushrooms. I let them cook undisturbed for 3-4 minutes so they brown properly, then flip and continue to brown all over.

3. I add minced shallot and garlic to the skillet and sauté for about 2 minutes until softened. Then, I stir in the reserved pasta water, cream, dijon mustard, and truffle puree, bringing the sauce to a gentle simmer. I season it with salt and plenty of black pepper.

4. I toss the pasta into the sauce and let it simmer for another 2-3 minutes until everything is creamy and clinging beautifully to the noodles. I finish with a couple of dashes of sherry vinegar for brightness.

5. To serve, I plate the pasta and top it with freshly grated parmesan and a sprinkle of chives or parsley.

Servings and timing

This recipe makes 2 to 4 servings, depending on portion size.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Add protein: I sometimes stir in cooked chicken or sautéed shrimp for extra protein.

• Make it vegetarian: It’s already vegetarian, but for added depth, I sometimes add a splash of soy sauce or miso paste instead of parmesan.

• Switch the pasta: Any long pasta like linguine or spaghetti works just as well.

• Use different mushrooms: While I love cremini, I’ve also used shiitake or a wild mushroom blend for an earthy twist.

• Make it dairy-free: Swap out the cream for a non-dairy alternative like coconut cream or cashew cream and use vegan butter and cheese.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. When I reheat it, I do so gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce.

For longer storage, I freeze it in a zip-top freezer bag for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

How strong is the truffle flavor in this pasta?

It’s noticeable but not overpowering. I use real truffle puree, so the flavor is earthy and authentic without the artificial punch of truffle oil.

Can I make this ahead of time?

I wouldn’t recommend fully assembling it ahead, but I do sometimes pre-slice the mushrooms and prep the garlic and shallot to speed things up.

What’s a good substitute for truffle puree?

If I don’t have truffle puree on hand, I’ll sometimes use a small amount of finely chopped black truffles or a high-quality truffle salt as a backup.

Can I use truffle oil instead?

I prefer not to. Most truffle oils are artificially flavored. The real truffle puree adds richness and authentic taste that I think makes the dish special.

What’s the best pasta shape for this recipe?

I love using tagliatelle or fettuccine because the creamy sauce clings to the wide noodles beautifully.

Conclusion

This Truffle Mushroom Pasta is my go-to when I want something fast, comforting, and restaurant-worthy. It’s one of those meals that tastes like I spent hours cooking, but really only took 30 minutes. Whether I’m making it for a cozy night in or impressing guests, it never disappoints.