Truffle Pasta
This truffle pasta recipe features tender noodles tossed in a creamy Parmesan truffle sauce. Rich in flavor, it tastes like your favorite restaurant’s truffle oil pasta but is much more cost effective and quick to make at home!
I have been obsessed with truffled pasta for years. If it’s on a menu, I’m ordering it. However, while I love the flavor of truffle oil pasta, I don’t love the price of truffle olive oil or how difficult it is to find. So, this truffle pasta recipe is the next best thing!
To recreate the same silky texture and bold taste, I use a truffle-infused olive oil instead of the real deal. The end result tastes just as good, and you don’t have to break the bank! Every bite is full of cheesy truffle goodness, sautéed mushrooms, and tender pasta noodles for a dish that’s perfect for date night, holiday celebrations, and special occasions when you don’t feel like waiting for hours at a fancy restaurant.
For more restaurant-inspired pasta recipes, check out my spicy vodka pasta and this lemon ricotta pasta, too!
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Why you'll love this Black Truffle Pasta
- More budget-friendly than traditional truffle oil pasta
- Nut free and gluten and dairy free-friendly
- Perfect for date nights and special occasions
- Leftovers can be stored and reheated
Truffle Pasta Recipe Ingredients
- Pasta - I use linguine noodles to soak up the sauce. I prefer chickpea pasta, but any kind will work for this truffle pasta recipe.
- Oil - I use olive oil to sauté the aromatics, but any neutral oil like avocado oil can be used.
- Aromatics - Shallot and garlic cloves add depth to the dish, creating a tangy, slightly sweet taste.
- Mushrooms - Shiitake mushrooms add an earthy flavor and tender, meat-like texture.
- Milk - This forms the base of the sauce. Any kind will work.
- Cheese - For the best results, use freshly grated Parmesan cheese from a block.
- Black truffle oil - This infuses the dish with the decadent truffle flavor we want. I found it in the cooking oil section of my local grocery store.
How to make Truffle Pasta
This truffle pasta recipe might look fancy, but don’t be intimated! It’s actually quick and easy to make.
Step 1: Sauté the shallot and mushrooms. Heat the oil in a skillet over medium-low heat. Once it is shimmering, add the chopped shallots, cooking until they’re soft and translucent.
Add the garlic and mushrooms to the skillet, and cook until soft. Then, reduce the heat to low.
Step 2: Prepare the pasta. Cook the pasta to al dente according to the package instructions.
Step 3: Incorporate the ingredients. While the pasta is boiling, add the white wine and lemon juice to the skillet and let it simmer with the mushrooms until it's reduced down by half.
Then add the milk and parmesan cheese to the skillet, and gently stir to combine.
Remove the skillet from the heat, and mix in the truffle oil, salt, and pepper.
Step 4: Toss and serve. Drain the pasta, reserving part of the water. Add the noodles to the skillet, and gently toss to coat them in the sauce.
Add the reserved water a bit at a time as needed until your desired temperature is reached. Finally, add any extra oil or cheese you want, and enjoy warm!
Can I make this truffled pasta ahead of time?
This truffle pasta recipe is best served warm and fresh. So, I don’t recommend making it ahead of time. You spent good money on the truffle oil, and I want you to get the full benefit from it!
Variations
- Toss in some shrimp or slices of chicken or steak for more protein.
- Add some spinach to the skillet when cooking the mushrooms for some added greens.
- If you’re willing to splurge, add some thin slices of truffle on top for more flavor.
Expert Tips
- Cook the pasta to al dente. This means the pasta is just done with a little bit of chewiness. This helps prevent the noodles from getting mushy after they’re tossed in the sauce.
- Truffle oil is meant to be used as a “finishing oil”. This means you don’t typically cook with it. One, because truffle oil can be expensive, and you need a bit of oil to cook usually. But two, because the truffle flavor will cook away with heat. This is why we remove the skillet from the element before adding the lemon juice and truffle oil to the sauce.
- Use the reserved pasta water to get your sauce to your desired consistency. Some people like a thicker creamy sauce while others prefer a thinner sauce that covers every inch of the noodle. Add the reserved water in small splashes until the texture is just right for you!
How to store Black Truffle Pasta
Store leftovers in an airtight container in the fridge for up to one week. When ready to enjoy, add a splash of warm water, and gently toss the noodles to loosen up the sauce.
Frequently Asked Questions
Use a gluten free pasta noodle to make this recipe gluten free.
The texture of the sauce will be different, but I have tested this truffle pasta recipe with dairy free ingredients. You will want to use plain and unsweetened vegan milk like almond or oat milk. Then, skip the Parmesan cheese, and instead stir in 1 tablespoon of nutritional yeast.
Truffles have an earthy, light, and oily flavor to them that almost immediately adds an elegant taste to any dish. Some describe them as oaty and nutty, too.
Truffle pasta is an elegant Italian dish made with long strands of pasta and a creamy truffle sauce. There are many different ways to make truffle pasta. Some people use truffle butter or truffle cheese, and some even use real (and expensive) truffles.
I used truffle-infused olive oil in this recipe and gently stirred it into the creamy sauce for a more affordable way to make truffle pasta.
In short, truffles are edible fungi. But don’t let that terminology fool you…they are delicious edible fungi. They grow underground near certain trees and resemble a large circular black rock. The funny thing about truffles is that there are specific truffle-hunting dogs and pigs that hunt for them.
They taste light and earthy but in the best way. I actually find it quite hard to explain the taste. So, I just advise you to try a dash of the oil on your finger to get the jist!
Truffles are a delicacy, and they have the price tag to prove it. A fresh truffle about the size of a golf ball can cost $100 (!!!). Due to the steep price point, you can usually get a jar of oil that has a few pieces of truffle marinating in it to infuse the oil for about $20.
I developed this recipe with truffle-infused olive oil to make the recipe more practical and cost-effective. The dish still has the utterly delicious elegant flavor to it but for a fraction of the price, which makes it a perfect date night meal you can make right at home.
A long noodle like linguine, spaghetti, fettuccine, or tagliatelle is best for this truffle pasta recipe. The length of the pasta will help grab the perfect amount of sauce with every twirl of the fork.
Short pasta like penne or elbow will work, of course. However, you won’t get much of the sauce with each bite, which can impact the dish.
More From The Fit Peach
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Recipe
Mushroom Truffle Pasta
Ingredients
- 8 oz linguine pasta - I used chickpea pasta but regular will work too
- 2 tablespoon olive oil - or any neutral oil
- 1 shallot - finely chopped
- 1 garlic clove - finely chopped
- 8 oz container shiitake mushrooms - washed and dried
- ½ cup dry white wine
- 1 lemon - juiced (approx. 4 Tbsp)
- ¾ cup milk of choice
- ¼ cup Parmesan - grated
- 2 tablespoon black truffle oil - plus more to garnish if desired
- 2 teaspoon sea salt
- ½ teaspoon black pepper
- ⅓ cup reserved pasta water
Instructions
- Heat a pot of water for the pasta on the stove over high heat.8 oz linguine pasta
- While the water is heating up, add the olive oil to a skillet over medium-low heat. Once the oil begins to shimmer add the chopped shallots. Cook until the shallots become soft and translucent. Then add the garlic and shiitake mushrooms and cook until soft. Reduce the heat to low.2 tablespoon olive oil, 1 shallot, 1 garlic clove, 8 oz container shiitake mushrooms
- After the pot of water begins to boil, prepare the pasta al dente according to directions.
- While the pasta is cooking, add the white wine and lemon to the mushrooms and let them simmer until the liquid is reduced down by half half.1 lemon, ½ cup dry white wine
- Add the milk and parmesan cheese to the skillet and stir gently to incorporate.¾ cup milk of choice, ¼ cup Parmesan
- Remove the skillet from the heat and stir in the truffle oil, salt, and pepper.2 tablespoon black truffle oil, 2 teaspoon sea salt, ½ teaspoon black pepper
- Drain the pasta once cooked al dente and reserve ⅓ cup of the water. Add the noodles to the skillet and gently toss with the truffle sauce. Add the pasta water in little splashes, if needed, until you reach your desired consistency.⅓ cup reserved pasta water
- Serve warm with an extra drizzle of truffle oil and parmesan, if desired, and enjoy!
Made this today. Doubled the pasta, Used fettuccine pasta, reduced the truffle oil to just a drop. Add alot of heavy cream and a cup of milk or enough to make enough sauce for the whole pasta, same thing with shredded parmesan, used about 6 tablespoon or butter and half a pound of very thinly sliced beef. Also added a lite pepper flakes for a good kick. It was absolutely amazing. Thank you. Oh and used onion coz I didn't have shallots, didnot use mushroom or white wine either.
That sounds delicious!
Tastes delish. I only added 1 tsp. Salt. Did I miss the part in the directions about adding the white wine as was in the photo? I didn’t see it in the ingredient list either…delish though and I did add about 1/2 cup of wine.