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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 1,189 kcal per serving

Ingredients

½ lb - pasta
3 tablespoons - butter
2 cloves - garlic
5 ounces - mushrooms
½ - onion
1 cup - heavy cream
½ tsp - salt
¼ tsp - black pepper
1 tbsp - truffle oil
½ cup - grated Parmesan cheese
1 tbsp - reserved pasta water
fresh parsley

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large pan, melt butter over medium heat. Add minced garlic, sliced mushrooms, and diced onion.
Sauté until the mushrooms are lightly browned and the onions are translucent.
Pour in the heavy cream and bring to a gentle simmer.
Season with salt and pepper, then stir in truffle oil.
Add Parmesan cheese and stir until melted into the sauce.
Add cooked pasta and a splash of reserved pasta water if the sauce needs thinning.
Toss to coat evenly, garnish with fresh parsley and more cheese if desired, and serve hot.

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