If you’re looking for a decadent, rich, luxurious dinner that won’t take all day to make, then this truffle mushroom pasta recipe is for you!
When you hear “truffle” you may think of the tiny nuggets of precious culinary gold that cost upwards of thousands of dollars per pound. But don’t worry, there’s no need to break out the checkbook for this recipe. Instead, we’re using truffle butter to get that luxurious truffley flavor in a much more affordable and accessible manner.
I have heard Ina Garten say time and time again that truffle butter is the way to infuse truffle flavor into food without breaking the bank, and this pasta proves her right. Just to illustrate, the Better Goods truffle butter that I use in this recipe costs $2.56 for 3 oz from Walmart, a far cry from the cost of even a moderately-priced truffle (prices range from about $100 to $1000 for 3 oz).
In this recipe, the truffle butter combines with mushrooms, onions, garlic, milk, and cream to make a rich, yummy sauce that will coat quick-cooking pappardelle pasta.
This rich, creamy pasta is special enough to make for a cozy New Year’s Eve dinner for two and easy enough to whip up for a quick and slightly elevated weeknight dinner. Read on for the recipe!
Decadent Truffle Mushroom Pasta
Equipment (Shop on Amazon)
Ingredients
Black Truffle Mushroom Sauce
- 2 tbsp salted butter
- 1 cup small-diced sweet onion
- 1 large garlic clove pressed
- 3 tbsp avocado oil
- 4 cups halved and sliced brown mushrooms (approximately 13 oz)
- 3 oz black truffle butter (1 package Better Goods Black Truffle Butter)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 1 pinch finely ground black pepper
- 1½ cups heavy cream
- ½ cup milk
- ⅓ cup parmesan cheese to add to the sauce
Pappardelle Pasta
- 12 oz golden egg pappardelle noodles (shop on Amazon)
- 1 tbsp salt
- ⅓ cup parmesan cheese to top the finished pasta
Instructions
Truffle Mushroom Sauce
- Add the butter, small-diced sweet onion, pressed garlic, and avocado oil to a medium skillet. Sauté on medium heat for 2-3 minutes until the onion is soft and translucent. Stir often so as to not burn the garlic.2 tbsp salted butter, 1 cup small-diced sweet onion, 1 large garlic clove, 3 tbsp avocado oil
- Add the halved and sliced mushrooms and stir until they are coated in the butter and oil. Cook for about 8 minutes on medium heat, stirring frequently. As the mushrooms cook you will see them release fluid. You want to cook them until you see this fluid evaporating and the mushrooms browning. Do NOT salt the mushrooms at this point as it will inhibit browning.4 cups halved and sliced brown mushrooms
- Now that the mushrooms are browned, turn the heat down to medium-low and add the truffle butter to the center of the pan. Slowly stir in the butter as it melts. Then add the finely ground black pepper, garlic powder, onion powder, and salt. Stir until combined and cook for 2-3 minutes on medium-low heat.3 oz black truffle butter, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, 1 pinch finely ground black pepper
- Turn the heat down to low and add the heavy cream, milk, and parmesan cheese to the sauce. (See Note 1 below) Cook on low heat for 2-3 minutes, stirring frequently before turning the heat off completely. This is when you will add your pappardelle pasta, as detailed below.1½ cups heavy cream, ½ cup milk, ⅓ cup parmesan cheese
Pappardelle Pasta
- Partway through making the sauce, you can start your pappardelle pasta. Add water to a medium saucepan or pasta pot before generously salting it (about 1 tbsp). Bring the water to a boil and add your pasta. Cook according to package instructions, until there is about 1 minute left of cook time. The pasta will finish cooking in the skillet. The pappardelle pasta I linked above is a great option because it cooks in just 5 minutes. Since the goal is to have the pasta ready just as you finish the sauce, I typically get the water on the stove partway through cooking the mushrooms.12 oz golden egg pappardelle noodles, 1 tbsp salt
- Once your pasta is almost fully cooked, drain and transfer it into the skillet (I use a spider scoop for this). Mix the pasta into the sauce and top it with shredded parmesan cheese. You might also want to add more cream or milk if the sauce looks too thick for your taste. Keep in mind that the pasta will soak up liquid as it sits.⅓ cup parmesan cheese
- Enjoy your mushroom pasta! Store any leftovers in an airtight container in the fridge. This pasta keeps and reheats well for 1-2 days after cooking.
Notes from the Happy To Be Here Kitchen
Did you make this creamy truffle mushroom pasta?
If you did, let me know how you liked it by leaving a comment and rating down below. Then, check out more recipes…
New Year’s Ham and Vegetable Soup
Cheesy Pull-Apart Biscuit Bites
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