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Truffle Mushroom Cream Pasta
Indulge in the rich, earthy flavors of this Truffle Mushroom Cream Pasta. Perfectly al dente pasta is paired with sautéed garlic, onions, and mushrooms, creating a deeply savory base. A luxurious cream sauce enhanced with truffle oil adds an aromatic elegance that elevates every bite. Parmesan cheese melts into the sauce, making it decadently smooth and cheesy. It’s a quick yet sophisticated dish that feels like something you’d get at a high-end bistro. Finished with fresh parsley and an optional dash of pasta water, this dish is both comforting and refined.
Truffle Mushroom Cream Pasta
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- Step 2
In a large pan, melt butter over medium heat. Add minced garlic, sliced mushrooms, and diced onion.
- Step 3
Sauté until the mushrooms are lightly browned and the onions are translucent.
- Step 4
Pour in the heavy cream and bring to a gentle simmer.
- Step 5
Season with salt and pepper, then stir in truffle oil.
- Step 6
Add Parmesan cheese and stir until melted into the sauce.
- Step 7
Add cooked pasta and a splash of reserved pasta water if the sauce needs thinning.
- Step 8
Toss to coat evenly, garnish with fresh parsley and more cheese if desired, and serve hot.
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Per serving
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