Description

A luxurious yet easy truffle mushroom pasta featuring tender egg pasta tossed in a creamy, earthy mushroom sauce with subtle truffle flavor, fresh herbs, and parmesan.

Ingredients

3 tablespoons unsalted butter

12 oz cremini mushrooms, sliced

1 large shallot, minced

4 garlic cloves, thinly sliced

⅔ cup vegetable broth

1 cup reserved pasta water

1 cup heavy cream

2 teaspoons Dijon mustard

1 tablespoon truffle purée

8 oz dried egg tagliatelle pasta

2–3 dashes sherry vinegar

Kosher salt, to taste

Freshly cracked black pepper, to taste

Parmesan cheese, for serving

Minced chives or parsley, for serving

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water. Drain and set aside.
Heat a large skillet over medium-high heat and melt the butter.
Add mushrooms and cook undisturbed until deeply browned, then stir and continue cooking until evenly browned.
Add shallot and garlic and cook for about 2 minutes, stirring often, until softened.
Deglaze the pan with vegetable broth and simmer until slightly reduced.
Stir in reserved pasta water, heavy cream, Dijon mustard, and truffle purée. Bring to a gentle simmer and season with salt and pepper.
Add cooked pasta to the sauce and toss to coat. Simmer 2–3 minutes until the sauce thickens and clings to the pasta.
Finish with sherry vinegar, adjust seasoning, and serve topped with parmesan and herbs.

Notes

Do not overcrowd mushrooms to ensure proper browning.

Add extra cream or pasta water if the sauce thickens too much.

Use truffle purée sparingly to avoid overpowering the dish.

Best served immediately while the sauce is silky.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 6g
Sodium: 420mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 15g
Cholesterol: 95mg