If you love the uniquely earthy and fragrant luxury of truffle, you will love this Truffle Oil Pasta! Complete with black pepper, Parmesan, and a delicious mushroom medley, this pasta brings a combination of textures and flavors that can’t be beat.
Plus, it comes together quickly (less than 30 minutes!), and requires just 8 ingredients, giving you a hearty and tasty meal without overcomplicating things. All factors that I seek out in a dinner recipe as a mom with a gourmet palate and busy lifestyle.
I’m a huge fan of truffle oil, as this singular ingredient can really take your meal to the next level (see also: Homemade Parmesan Truffle Fries).
It’s important to note that truffle oil is a finishing oil and should be drizzled over the pasta just before serving, rather than be cooked with. You’ll learn exactly how to get the most flavor out of your truffle oil and so much more in this recipe!
Pasta with Truffle Oil Ingredients
Here’s everything you need:
- Long pasta. Like linguine, fettucine, angel hair, spaghetti, etc.
- Olive oil.
- Mushrooms. I used a combination of baby Bella and an oyster mushroom medley.
- Salt & pepper.
- Garlic. If you’re using pre-minced garlic, use 2 tablespoons. I used 6 cloves of fresh garlic that I minced.
- Parmesan cheese. I love grating my own Parmesan from a block, but you can absolutely use pre-grated Parmesan.
- Truffle oil. I used Truff Black Truffle Oil.
Mushroom and Truffle Oil Pasta Tips and Tricks
Save Some Pasta Water
To get this meal on the table quick, get your water boiling first. Cook the pasta al dente according to the instructions on the box.
Before straining, collect about 1 cup of the starchy water the pasta cooked in. It’s easy to do so if you have a Pyrex measuring cup. Just carefully dunk it in to collect the water. You’ll need the water to thin out your pasta and to help integrate the Parmesan cheese.
Make Your Mushroom Pasta with Parmesan
Any and all mushrooms work well in this recipe. Clean and slice them and add them to a pan over medium heat with the olive oil, salt, pepper, and minced garlic.
You want to cook the mushrooms, stirring occasionally, until almost all of the liquid is released, and they start to brown.
Then, still over medium heat, add the cooked pasta to the mushrooms with the Parmesan and toss.
Next, slowly add the conserved pasta water to help melt and integrate the Parmesan cheese. You may not need all of the water you saved. Just watch the pasta closely and stop adding the water when you’re happy with the consistency. You want slippery noodles.
Taste it at this point. You may want to add more salt, pepper, or even some red pepper flakes for a bit of a kick.
Truffle Oil is A Finishing Oil
Truffle oil is not meant to be cooked with. When heated, it quickly loses its potency.
This means, to make the most out of your truffle oil (something I know we all want to do as it’s definitely pricey), it’s best to add it to each individual serving right before you’re ready to eat it.
Serve your mushroom pasta up and drizzle it with truffle oil (usually about 2 teaspoons per serving, but measure with your heart!). You can add some extra pepper and Parmesan cheese on top for the perfect presentation.
Serving Your Truffle Oil Pasta
This pasta dish is nice and hearty, but if you want a side or some protein to serve up with it, here are a few of my favorites:
Storing and Reheating Leftover Truffle
Mushroom and truffle oil pasta will last in the refrigerator for up 5 days when stored in the refrigerator in an airtight container.
Reheat it covered in the microwave or on the stove until thoroughly heated through. If it seems dry, you can add a splash or water or vegetable broth while you are reheating.
Once it’s hot, add a little bit of truffle oil overtop and toss.
Truffle Oil Pasta with Mushroom Medley
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Pyrex Measuring Cup optional
- Rotary Cheese Grater optional
Ingredients
- 6 cloves garlic
- 8 ounces mushrooms of choice (I used a mix of baby bella and an oyster mushroom medley)
- 8 ounces long pasta (I used linguine)
- 2 tablespoons olive oil
- ¼ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- 1 ½ ounces freshly grated Parmesan (or ⅓ cup pre-grated Parmesan)
- 3 tablespoons truffle oil (I used black truffle oil)
Instructions
- Bring ~10 cups of water to a rolling boil. Peel and mince the garlic and clean and slice the mushrooms.6 cloves garlic, 8 ounces mushrooms of choice
- Cook the pasta al dente in the boiling water according to the directions on the packaging. Before straining, make sure to conserve about 1 cup of the starchy water the pasta cooked in.8 ounces long pasta
- Meanwhile, in a large saucepan over medium heat, sauté the mushrooms in the olive oil with the salt, pepper, and garlic. Stir occasionally and cook until most of the liquid has released and evaporated.2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper
- Still over medium heat, add the cooked pasta and Parmesan to the mushrooms.1 ½ ounces freshly grated Parmesan
- Toss and slowly add the conserved pasta water. Continue to stir and add pasta water until the Parmesan is integrated and you're left with evenly coated, slippery noodles. You may not need all of the pasta water (I usually use anywhere from ½-1 cup).
- Taste the pasta and add more salt and pepper as needed. Serve up the pasta and drizzle the truffle oil over just before diving in. Enjoy!3 tablespoons truffle oil
Pro Tips
- 8 ounces of pasta is considered 4 portions, but usually my husband and I finish most of this dish between the two of us.
- Leftovers will last up to 5 days. After reheating, add extra truffle oil to bring back that iconic flavor.
- Remember truffle oil is a finishing oil and should be used to drizzle on top, not to cook with.
