Creamy Mushroom and Truffle Pasta (Print-Friendly Version)
Indulgent pasta with earthy mushrooms, creamy sauce, parmesan, and truffle oil—perfect for festive nights.
# What You'll Need:
→ Pasta
01 -
340 g tagliatelle
→ Sauce
02 -
2 tablespoons olive oil
03 -
450 g mixed mushrooms, sliced
04 -
2 cloves garlic, minced
05 -
120 ml heavy cream
06 -
25 g grated Parmesan cheese
07 -
1 teaspoon truffle oil
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add tagliatelle and cook according to package directions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and minced garlic. Cook, stirring occasionally, until mushrooms are golden brown and have released their moisture, about 6-8 minutes.
03 -
Stir in the heavy cream and grated Parmesan cheese. Simmer the mixture over medium-low heat until the sauce thickens slightly, approximately 2-3 minutes.
04 -
Add the cooked tagliatelle to the skillet and toss gently to coat the pasta evenly with the mushroom cream sauce.
05 -
Drizzle truffle oil over the pasta. Season with salt and black pepper to taste. Transfer to serving plates and garnish generously with chopped fresh parsley.
# Additional Tips:
01 -
For enhanced flavor, use a combination of wild mushrooms such as cremini, shiitake, and oyster.