This simple Pasta with Mushroom and Creamy Black Truffle Oil is the ultimate comfort dish for any occasion! With its rich truffle flavor, earthy mushrooms, and creamy sauce, it's perfect for a quick gourmet dinner or a special date night.
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This recipe is inspired by my recipe Simple Creamy Truffle Pasta with Black Truffle Oil. It's simple, delicious, and feels fancy without much effort. Truffle oils have become more popular, giving us the truffle flavor without the hefty price tag of actual truffles. The musky richness pairs beautifully with mushrooms, which soak up all that goodness like a sponge.
When I first made truffle pasta, I felt like a gourmet chef (even though it took all of 20 minutes). It’s amazing what a drizzle of black truffle oil and some shiitake mushrooms can do for a simple pasta dish. And the best part? It tastes like the real deal but costs a whole lot less than splurging on fresh black truffles.
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Why You'll Love This Recipe
- Quick and easy: Ready in just 20 minutes, making it perfect for a last-minute dinner idea.
- Gourmet feel: Elevate any night with the rich, creamy sauce and truffle flavor without breaking the bank.
- Plenty of flavor: The truffle mushroom pasta combines earthy mushrooms and the musky aroma of black truffle oil.
- Versatile: Works with many types of mushrooms, pasta shapes, and even truffle cheeses.
- Perfect for special occasions: This creamy pasta dish is perfect for date night or celebrating a special occasion with a bottle of great wine.
What is Truffle?
Truffles are a type of fungi that grow underground, celebrated for their intense, earthy aroma and flavor. They originate from Europe, especially France and Italy, where they’ve been a prized ingredient for centuries.
There are two main types of truffles: black and white. Black truffles have a strong, musky flavor, making them ideal for rich, hearty dishes. White truffles, on the other hand, are more delicate and slightly garlicky, often used as a finishing touch to enhance simple ingredients.
When it comes to truffle oil, you’ll find both black and white varieties infused with the essence of these truffles. Black truffle oil has a robust, earthy flavor that adds depth to dishes like creamy sauces and risottos. White truffle oil is more subtle, with a garlicky, slightly sweet taste that works beautifully in lighter dishes like pasta or salads. Both types of oil offer a luxurious way to enjoy the taste of real truffles without the high price tag of fresh truffles.
Ingredients
Here’s what you will need:
- Pasta: Use your favorite pasta shape. Fresh pasta works wonderfully, but packaged pasta also does the trick. Use tagliatelle, spaghetti or linguine. I used bucatini for this recipe.
- Black truffle oil: Adds that signature truffle flavor without needing real truffles. Use white truffle oil for a different twist.
- Shiitake mushrooms: Fresh or Dried. Their earthy flavor shines in this dish, though you can use any type of mushrooms like cremini or porcini. I used dried shitake on this recipe.
- Heavy whipping cream: This creates the creamy truffle sauce and ties everything together.
- Parmesan cheese: Adds a nutty, salty bite to the creamy mushroom sauce. Go for the real deal for the best flavor.
- Garlic cloves: Provides a subtle kick and depth of flavor.
- Unsalted butter: The base for sautéing mushrooms, lending a velvety finish to the creamy sauce.
- Chicken stock: Adds richness to the sauce, but you can substitute with vegetable stock.
- Olive oil: For cooking the mushrooms to a golden-brown perfection.
- Salt and black pepper: To taste, to season the dish and enhance all the strong flavors.
- Fresh thyme or parsley (optional): For garnish, adding a burst of herbaceous freshness.
- Fresh truffles (optional): For the ultimate indulgence, shave some fresh black truffles or white truffles over the top.
See recipe card for quantities.
Instructions
- Cook the pasta: In a large pot of salted water, cook the fresh pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.
- Sauté the mushrooms: Heat olive oil and a couple of tablespoons of butter in a large skillet over medium heat. Add the shiitake mushrooms and garlic cloves and cook until golden, about 4-5 minutes.
- Make the creamy sauce: Add the heavy whipping cream and cook over medium-low heat until the sauce thickens slightly, 5 minutes.
- Add Cheese: Stir in the parmesan cheese and chicken stock. Add a splash of pasta water if needed to thin the sauce. Drizzle generously with black truffle oil.
- Combine: Toss the cooked pasta with the creamy sauce. Garnish with freshly grated parmesan cheese, and, if desired, shavings of fresh truffles. Enjoy immediately with a sprinkle of black pepper.
Variations
- Truffle Butter Pasta: Substitute the black truffle oil with truffle butter for a richer, more decadent flavor.
- Low Carb Version: Swap out the pasta for zucchini noodles or spaghetti squash for a lighter, low-carb option.
- Mushroom Mix: Use a mix of different types of mushrooms such as porcini, cremini, and shiitake for a deeper, more complex flavor.
- Vegan Version: Use a dairy-free cream alternative and skip the cheese. The truffle flavor will still shine through.
- Truffle Cacio e Pepe: Simplify the recipe by tossing the pasta with truffle zest, black pepper, and a generous helping of truffle cheese.
- Lemon Zest: Add a pinch of fresh lemon zest for a bright, citrusy twist.
What to Serve with This
- Green Salad: A light salad like Caesar salad with fresh herbs and lemon juice complements the richness of the pasta.
- Garlic Bread: Toasted slices of garlic bread are perfect for soaking up any leftover creamy mushroom sauce.
- Roasted Vegetables: Roasted brussels sprouts or asparagus add a nice balance to the richness of the dish.
- Bottle of Great Wine: A crisp white or earthy red wine pairs beautifully with this gourmet dinner.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken stock or pasta cooking water.
Rose's Top Tip
For the best flavor, always use high-quality black truffle oil. The oil should be added at the end as a finishing oil to keep its truffle flavour intact. Don’t cook it on high heat to avoid losing its earthy aromas.
Recipe FAQs
Absolutely! Shave some fresh black truffles or white truffles over the pasta for the real deal.
The best type of pasta is something that can hold the creamy sauce, like fresh tagliatelle or fettuccine. Any long noodle works.
Black truffle oil has a more robust, musky flavor while white truffle oil is lighter with a garlic-like finish. Both work in this recipe!
Yes, the sauce can be made in advance and stored in an airtight container for up to two days. Reheat on medium-low heat and toss with the pasta just before serving.
Store truffle oil in a cool, dark place. It typically lasts up to a year, but once opened, use within 3-6 months for the best truffle flavour.
Add a drizzle of olive oil to the drained pasta or keep a cup of the pasta water to add back if needed.
More Pasta Recipes For Dinner
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Simple Pasta with Mushroom and Creamy Black Truffle Oil
Ingredients
- 8 ounce of your favorite pasta spaghetti bucatini, fettuccini
- 2 tablespoon stick good salted butter
- 2 tablespoon olive oil
- 3 cloves garlic minced
- ½ dried shiitake mushroom soaked with hot water
- 2 cup heavy or half and half cream
- ½ cup chicken stock
- 1 tablespoon truffle-infused oil. Add more depending on your taste
- ½ Grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the pasta: In a large pot of salted water, cook the fresh pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.
- Sauté the mushrooms: Heat olive oil and a couple of tablespoons of butter in a large skillet over medium heat. Add the shiitake mushrooms and garlic cloves and cook until golden, about 4-5 minutes.
- Make the creamy sauce: Add the heavy whipping cream and cook over medium-low heat until the sauce thickens slightly, 5 minutes.
- Add Cheese: Stir in the parmesan cheese and chicken stock. Add a splash of pasta water if needed to thin the sauce. Drizzle generously with black truffle oil.
- Combine: Toss the cooked pasta with the creamy sauce. Garnish with freshly grated parmesan cheese, and, if desired, shavings of fresh truffles. Enjoy immediately with a sprinkle of black pepper.
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