White Truffle Cream Pasta

A simple pasta night becomes something unforgettable with one spoonful of White Truffle Sauce. This creamy pasta is rich, silky, and deeply savoury, with mushrooms, parmesan, and a refined truffle finish that feels restaurant-worthy without the effort.

Prep 10 min

Cook 15 min

Total 25 min

Serves 2

Difficulty Easy

Ingredients

What You’ll Need

170 g fettuccine, tagliatelle, or linguine
1 tablespoon olive oil
1 tablespoon unsalted butter
225 g cremini or baby bella mushrooms, sliced
1 garlic clove, finely minced
1/4 teaspoon black pepper
1/3 cup heavy cream
1/4 cup finely grated parmesan cheese, plus more for serving
2 tablespoons TruffLove White Truffle Sauce
2–4 tablespoons reserved pasta water, as needed
Fresh parsley or chives, finely chopped
Optional: a small squeeze of lemon to brighten the sauce

Method

How to Make It

Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve 1/2 cup of pasta water before draining.
While the pasta cooks, warm the olive oil and butter in a large skillet over medium heat. Add the mushrooms and cook for 6–8 minutes, until browned and their moisture has mostly evaporated.
Add the garlic and black pepper. Cook for 30–60 seconds, just until fragrant.
Lower the heat. Add the heavy cream and parmesan, stirring gently until the cheese melts into a smooth sauce.
Stir in the TruffLove White Truffle Sauce. Add 2 tablespoons of reserved pasta water to loosen the sauce, adding more only if needed.
Add the drained pasta to the skillet and toss until glossy and fully coated.
Serve immediately with extra parmesan, fresh herbs, and a final small spoon of White Truffle Sauce if desired.

Pairing Note

Best served with a crisp white wine, roasted chicken, seared scallops, or a simple green salad. This recipe is perfect for date night, hosting, or any night that deserves to feel a little more luxurious.

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