This might be the creamiest, most indulgent Truffle Mushroom Pasta with Creamy Sauce Recipe you’ll ever try. With earthy mushrooms and that unmistakable truffle aroma, it’s a dish that feels luxe but comes together in under an hour—perfect for that special dinner or cozy night in.
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Why You'll Love This Recipe
I’m genuinely enthusiastic about this Truffle Mushroom Pasta with Creamy Sauce Recipe because it brings together simple ingredients into a dish bursting with sophisticated flavors. Every time I make it, I’m surprised how such an easy recipe feels like a true treat.
- Luxury in Simplicity: A handful of everyday ingredients get elevated by a touch of truffle oil and wine for deep, luxurious flavor.
- Quick and Impressive: Takes under an hour but tastes like something you’d wait weeks to eat at a fancy restaurant.
- Comfort Food with a Twist: Creamy, rich, and filling without being heavy, perfect for any season.
- Flexible and Adaptable: Easy to swap out mushrooms, pasta types, or add your own spin for your ideal meal.
Ingredients & Why They Work
This Truffle Mushroom Pasta with Creamy Sauce Recipe shines because each ingredient adds a layer of flavor and texture that harmonizes in the final dish. Knowing why they work helps you appreciate the balance and maybe even get creative yourself.
- Half and half: Gives the sauce a creamy texture without being overly heavy like full cream.
- Chicken broth: Adds depth and umami to balance the creaminess.
- Beef bouillon cube: Enhances the savory profile, but you can sub chicken bouillon if needed.
- Hot sauce: Just a splash to subtly brighten and balance richness—not really spicy, just flavor magic.
- Dijon mustard: Adds a gentle tang that cuts through the cream.
- Worcestershire sauce: A secret umami booster that you won’t really taste overtly, but it makes a difference.
- Parsley, onion powder, thyme, oregano: Layered herbs for that classic Italian flavor vibe.
- Black truffle oil: The star here! Use sparingly to add that rich, earthy aroma that sets this dish apart.
- Olive oil: For sautéing and flavor foundation.
- Diced pancetta: Adds a bit of saltiness and meaty texture—can’t skip this if you want true depth.
- Dry white wine: Adds acidity and complexity; worth investing in a good bottle you love to sip as well.
- Cremini mushrooms: Firm with an earthy, buttery flavor that's perfect here.
- Garlic: Fresh cloves make all the difference over jarred minced versions.
- Butter and flour: Together they make the perfect roux base that thickens the sauce beautifully.
- Parmesan cheese: Grated fresh from a wedge melts so much better than pre-grated; it’s worth the effort.
- Fresh lemon juice: A tiny squeeze helps lift the creaminess with a subtle, bright undertone.
- Pappardelle pasta: Wide noodles hold the sauce like a dream, but feel free to use your favorite variety.
Make It Your Way
I love keeping things classic with this recipe, but sometimes I jazz it up by adding fresh thyme or swapping pancetta for smoky bacon. You should definitely feel free to tailor it to your taste buds—this dish is very forgiving and versatile.
- Vegetarian version: Skip the pancetta and add extra mushrooms or swap in smoked tofu for a similar umami kick.
- Vegan twist: Use plant-based cream, veggie broth, vegan butter, and nutritional yeast instead of Parmesan—while different, it’s still delightfully creamy.
- Different mushrooms: Tried shiitake or oyster mushrooms? They also bring a beautiful texture and flavor.
- Spice it up: A few chili flakes add a nice warmth if you want a little heat.
Step-by-Step: How I Make Truffle Mushroom Pasta with Creamy Sauce Recipe
Step 1: Prep the Sauce Mix and Ingredients
First things first: combine the half and half, chicken broth, bouillon, hot sauce, Dijon, Worcestershire, and all the herbs in a large measuring cup with a spout—trust me, this makes adding it to the pan a breeze. Then, measure out your remaining ingredients. This recipe moves quickly, so having everything ready upfront helps avoid scrambling.
Step 2: Sauté the Mushrooms
Heat the truffle oil and a teaspoon of olive oil in a skillet over medium heat. Toss in the mushrooms and sprinkle with a little salt—that’s a simple trick I use to bring out their natural flavor. Cook for 3-4 minutes until they start to soften and release liquid. Crank the heat to medium-high and cook another 3 minutes, stirring often until the mushrooms brown nicely. Set aside once done.
Step 3: Cook the Pancetta and Build the Sauce
Add the remaining olive oil to the same skillet, then the pancetta. Let it cook for about 3 minutes until just starting to crisp. Stir in the butter and garlic, cooking gently for around 2 minutes until fragrant. Pour in the white wine, bring it to a gentle bubble, and reduce it by half, roughly 5 minutes. This reduction adds an incredible depth.
Step 4: Make the Creamy Roux and Combine Everything
Sprinkle in the flour and cook while stirring continuously for 2 minutes—this cooks out the raw flour taste. Then, slowly whisk in your sauce mixture in small splashes, stirring constantly to keep it smooth. Add the mushrooms back into the pan.
Step 5: Simmer While Cooking Pasta
Bring the sauce to a boil, then drop to a very gentle simmer. Partially cover the pan and stir occasionally as you cook your pappardelle pasta in salted water until al dente (usually 7–10 minutes). Drain the pasta well.
Step 6: Finish the Sauce and Toss Pasta
Reduce the heat to low and stir in the freshly grated Parmesan cheese followed by a teaspoon of fresh lemon juice—you won’t taste the lemon directly, but it brightens all those creamy flavors wonderfully. Finally, add the pasta and toss everything together to coat. Serve immediately with some freshly cracked pepper and a side of olive oil bread for dipping.
Top Tip
I’ve experimented making this Truffle Mushroom Pasta with Creamy Sauce Recipe many times, and a few little things really elevate the outcome. These tips come from both happy successes and some early kitchen blunders.
- Truffle Oil Caution: Use only one teaspoon—too much will overpower the dish and can get bitter.
- Fresh Parmesan Matters: Always grate from a wedge; pre-grated cheese won’t melt as smoothly and can affect sauce texture.
- Low Heat for Cheese: Stir cheese in over low heat so the sauce stays silky and doesn’t separate or get grainy.
- Sauté Mushrooms Well: Cook mushrooms until their liquid evaporates and they brown for the richest flavor and texture.
How to Serve Truffle Mushroom Pasta with Creamy Sauce Recipe
Garnishes
I usually finish with a sprinkle of freshly cracked black pepper and a bit more Parmesan on top, just because my family loves that little extra cheesy note. Sometimes I add a few chopped fresh parsley leaves for color and freshness. If you’re feeling fancy, a tiny drizzle of extra truffle oil right before serving is lovely—but be sparing!
Side Dishes
Olive oil bread or garlic bread is a classic side that helps soak up all that creamy sauce. I also like serving this with a simple arugula salad dressed with lemon and olive oil to add a little bite and lighten the meal. Roasted asparagus or sautéed greens work beautifully too.
Creative Ways to Present
For a special occasion, I’ve plated this pasta in shallow bowls with a sprinkle of microgreens and edible flowers for a restaurant-worthy look. Twirling the pasta into neat nests gives a refined touch, and serving individual ramekins of the sauce on the side lets everyone add as much as they like.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so when I reheat, I add a splash of water or broth to loosen it back up to a creamy consistency.
Freezing
I’ve frozen this pasta once or twice, and while it won’t be quite as silky afterward, the flavor still holds up well. Freeze in sealed containers for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
The best way I found to reheat is using a double boiler or gently warming the pasta in a skillet over low heat with a splash of broth or water. Stir frequently to prevent sticking and keep the sauce smooth. Microwave works in a pinch but can cause the sauce to separate.
Frequently Asked Questions:
Absolutely! Substitute the half and half with a rich coconut or cashew cream, use vegan butter, and replace Parmesan with a plant-based cheese alternative or nutritional yeast. The flavor will be different but yummy in its own right.
Pappardelle is fantastic here because its wide ribbons hold the creamy sauce wonderfully. However, Fettuccine, Linguine, Penne, or even Rigatoni are also excellent choices. It’s really about what shape you like and what you have on hand.
Yes! If you prefer not to cook with alcohol, simply replace the wine with an equal amount of chicken or beef broth. The sauce will still have depth, though the wine adds a subtle acidity and complexity.
To keep the sauce silky, add the Parmesan cheese over low heat once the sauce is mostly done cooking. High heat can cause the dairy to separate, resulting in a grainy texture. Stir continuously and gently until the cheese is melted and incorporated.
Final Thoughts
This Truffle Mushroom Pasta with Creamy Sauce Recipe is one of those dishes that makes me feel like I’m treating myself every time I cook it. It’s rich without being heavy, elegant yet easy, and perfect for impressing guests or just enjoying a quiet night in. I can’t recommend it enough—you’ll love how the flavors come together and how simple it is to make. Go ahead, give it a try and let the truffle magic brighten your dinner table!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This rich and flavorful Truffle Pasta combines creamy sauce, earthy mushrooms, and crispy pancetta, enhanced with truffle oil for an elegant touch. Perfectly cooked pappardelle noodles are tossed in a luxurious sauce made with half and half, chicken broth, and Parmesan cheese, finished with a hint of lemon juice for brightness. This recipe is ideal for a special dinner or a comforting meal with gourmet flair.
Ingredients
Sauce
- 1 cup half and half
- 1 cup chicken broth
- 0.5 beef bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon parsley
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried thyme
- 0.25 teaspoon dried oregano
Mushrooms, Pancetta & Pasta
- 1 teaspoon black truffle oil
- 2 teaspoons olive oil, divided
- 4 oz diced pancetta
- 0.75 cup dry white wine
- 8 oz cremini or baby bella mushrooms
- 3 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 0.67 cup grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 8 oz pappardelle pasta
Instructions
- Prepare Sauce Mixture: Combine the half and half, chicken broth, crumbled beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, dried thyme, and oregano in a large measuring cup with a spout. Set aside for later use and measure out remaining ingredients before starting cooking.
- Cook Mushrooms: Heat truffle oil and 1 teaspoon of olive oil over medium heat in a skillet. Add mushrooms and cook for 3-4 minutes, stirring occasionally. Sprinkle mushrooms with a pinch of salt to enhance flavor. When liquid starts releasing, increase heat to medium-high and cook for 3 more minutes, stirring often. Remove mushrooms and set aside.
- Boil Pasta Water: Begin boiling a large pot of salted water for the pasta to cook later.
- Cook Pancetta: Heat the remaining 1 teaspoon olive oil in the same skillet over medium heat. Add diced pancetta and cook for about 3 minutes, stirring occasionally until lightly crispy.
- Add Butter and Garlic: Stir in butter and minced garlic to the pancetta, cooking for 2 minutes with continuous stirring to soften the garlic and blend flavors.
- Deglaze with Wine: Pour in white wine and bring to a gentle bubble. Allow the wine to reduce by half over about 5 minutes, stirring occasionally to lift any browned bits from the pan.
- Make Roux: Sprinkle flour over the mixture and cook for 2 minutes while stirring continuously to remove raw flour taste and form a roux that will thicken the sauce.
- Add Sauce Mixture and Mushrooms: Add the reserved sauce mixture in small splashes gradually while stirring to prevent lumps. Return cooked mushrooms to the skillet and bring the sauce to a boil, then reduce heat to a gentle simmer. Partially cover the pan and stir occasionally while preparing pasta in next step.
- Cook Pasta: Add pappardelle pasta to boiling salted water and cook until al dente, about 10 minutes according to package instructions. Drain pasta thoroughly.
- Finish Sauce: Reduce heat to low and stir in grated Parmesan cheese slowly until melted and smooth, followed by fresh lemon juice to brighten flavors.
- Toss Pasta with Sauce: Add cooked pasta to the sauce and toss gently to coat evenly. Serve immediately with freshly cracked black pepper and bread with olive oil for dipping if desired.
Notes
- Truffle Oil: Use high-quality truffle oil like TRUFF brand for best flavor. It is potent; only 1 teaspoon is needed. If unavailable, substitute with an extra teaspoon of olive oil.
- Pancetta: Diced pancetta works best for saltiness and texture. Prosciutto or finely diced ham can be used as alternatives.
- Mushrooms: Cremini or baby bella mushrooms provide the best texture and browning; white button mushrooms are acceptable substitutes.
- Wine: Dry white wines such as Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal. If avoiding alcohol, equal parts chicken or beef broth can replace wine.
- Parmesan Cheese: Freshly grated Parmesan from a wedge melts better and tastes superior to pre-grated varieties.
- Low Heat: Add cheese over low heat to avoid sauce graininess caused by overheating dairy.
- Pasta: Pappardelle is preferred, but other ribbons or tubular pasta like fettuccine, linguine, penne, rigatoni, cavatappi, or farfalle work well.
- Garlic: Use fresh garlic cloves for best flavor, not jarred minced garlic.
- Flavor Enhancers: Hot sauce, Worcestershire sauce, Dijon mustard, and lemon juice enhance complexity without overpowering taste.
- Pasta Water: Reserve some pasta cooking water in case the sauce thickens too much; a splash will smooth it out.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheating: Reheat gently in a double boiler on stovetop for best texture restoration.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
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