Truffle Mushroom Fettuccine
This truffle mushroom pasta is a savory, meatless pasta built on sautéed mushrooms, shallot, and garlic, finished with a light touch of cream and truffle oil. It’s a weeknight-friendly pasta dish that delivers richness without feeling heavy.
Servings: 2 servings
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 medium shallot minced
- 2 cloves garlic minced
- 8 ounces button or cremini mushrooms thinly sliced
- Truffle salt
- Freshly ground black pepper
- 4 tablespoons light cream or half-and-half divided
- 3 scallions finely chopped
- 6 ounces fettuccine preferably fresh
- 2 teaspoons white or black truffle oil plus more to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- Put a large pot of salted water on to boil for the pasta.
- While the water heats, melt the butter with the olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Add the sliced mushrooms and toss to coat with the butter and oil. Cook, stirring occasionally, until the mushrooms release their moisture and are tender with light browning, 4 to 5 minutes. Season lightly with truffle salt and freshly ground black pepper.
- Stir in 3 tablespoons of the cream and the scallions. Reduce the heat to low and keep warm while the pasta cooks.
- Cook the fettuccine according to package directions until al dente. Drain well and return the pasta to the pot.
- Drizzle the hot pasta with the truffle oil and the remaining tablespoon of cream, tossing gently to combine.
- Add the mushroom mixture to the pasta and toss until evenly combined. Taste and adjust seasoning with additional truffle salt, black pepper, or truffle oil as needed.
- Divide the pasta among serving plates and garnish with chopped parsley before serving.
Nutrition
Calories: 511 | Total Fat: 30g | Cholesterol: 73mg | Sodium: 669mg | Carbohydrates: 50g | Fiber: 4g | Sugar: 6g | Protein: 13g