Easy Truffle Mushroom Pasta

Easy Truffle Mushroom Pasta (Restaurant-Worthy, 30 Minutes)

This is the dish you make when you want to impress without the stress. Whether you're hosting a dinner party or just want something special on a Tuesday, this creamy truffle mushroom pasta delivers every time, and it's on the table in 30 minutes.

Earthy mushrooms bring umami, cream brings a silky sauce, and real black truffle turns the whole thing into something unmistakably special. It's comfort food with confidence.

Creamy truffle mushroom pappardelle with grated Parmesan and parsley

Truffle mushroom pasta at a glance

  • Serves: 4
  • Prep: 10 minutes
  • Cook: 20 minutes
  • Difficulty: Easy

Ingredients

  • 500g pappardelle or fettuccine (2 x 250g packs of La Molisana Pappardelle Egg Pasta)
  • 2 tbsp extra virgin olive oil
  • 30g butter
  • 400g mushrooms (a mix of Swiss brown and button), sliced
  • 1 French shallot, finely chopped
  • 2 garlic cloves, crushed
  • ½ cup dry white wine (optional)
  • 300ml thickened cream
  • 2 tbsp Great Southern Truffles Black Truffle Sauce or Tartufi Jimmy Truffle Paste, plus extra to taste
  • ½ cup finely grated Parmesan, plus extra to serve
  • Salt and freshly cracked black pepper
  • Small handful flat-leaf parsley, chopped

To finish (optional): a drizzle of Great Southern Black Truffle Infused Extra Virgin Olive Oil, or a few slices of Great Southern Sliced Black Winter Truffle.

Method

  1. Boil the pasta. Bring a large pot of well-salted water to the boil. Cook the pasta until al dente, following the packet time. Before draining, scoop out 1 cup of the starchy pasta water.
  2. Brown the mushrooms. While the pasta cooks, heat the olive oil and butter in a large frying pan over medium-high heat. Add the mushrooms in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes until golden underneath. Then stir and cook for another 3–4 minutes until browned all over. Season with salt.
  3. Add the aromatics. Reduce the heat to medium. Add the shallot and garlic and cook for 1–2 minutes until soft and fragrant.
  4. Deglaze. If using wine, pour it in and let it bubble for 1–2 minutes until mostly evaporated.
  5. Make the sauce. Pour in the cream and simmer gently for 2–3 minutes until slightly thickened. Reduce the heat to low and stir through the truffle sauce or paste. Keep the heat low from here, as gentle warmth protects the truffle aroma.
  6. Bring it together. Add the drained pasta, Parmesan and a splash of pasta water. Toss for 1–2 minutes until the sauce is glossy and clings to every ribbon, adding more pasta water if it's too thick.
  7. Taste and serve. Season with pepper and add a little more truffle if you like. Serve topped with parsley, extra Parmesan and, if you're feeling generous, a drizzle of truffle oil or a few slices of black truffle.

Tips for the best truffle pasta

  • Don't crowd the mushrooms. Too many in the pan and they steam instead of browning. Golden mushrooms mean more flavour.
  • Add truffle late and low. High heat dulls the aroma, so stir it in at the end over low heat.
  • Save the pasta water. The starch helps the sauce turn silky and coat the pasta evenly.
  • Taste as you go. Truffle products vary in strength. Start with 2 tablespoons and build from there.

Variations

  • Add chicken: pan-fry sliced chicken thigh before the mushrooms, set it aside, and return it with the pasta.
  • Make it vegetarian-friendly: check that your Parmesan is made with non-animal rennet, or use a vegetarian hard cheese.
  • Swap the pasta: potato gnocchi or rigatoni work well too.
  • Turn it into risotto: stir the truffle mushroom mixture through a Parmesan risotto at the end.

Want more ideas? Read our guide on how to use truffle paste.

Truffle mushroom pasta FAQs

Can I use truffle oil instead of truffle paste?

You can, but use it as a finishing touch rather than the main flavour. Truffle oil adds aroma only, while truffle sauce or paste brings real body and savoury depth to the sauce. For the best result, use the paste in the sauce and a light drizzle of truffle oil to finish.

Can I make it ahead?

Cream sauces are best served straight away. If you need to prep ahead, cook the mushroom base up to the cream stage and refrigerate it. When you're ready to eat, reheat it gently, add the truffle and toss with freshly cooked pasta and a splash of pasta water.

Shop the ingredients

Everything you need for this truffle mushroom pasta is in our pantry, shipped Australia-wide, with local delivery across the Mornington Peninsula from our shop in Rye.

Shop truffle products →

Shop this recipe

Easy Truffle Mushroom Pasta

Andrew Harrington
Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

848

Cuisine

Italian

Category

Main

Easy Truffle Mushroom Past

It’s simple, indulgent, and deeply savoury. Earthy mushrooms bring umami, cream creates luxurious texture, and real black truffle purée elevates the entire dish into something unmistakably special. This is comfort food with confidence—Western-style, modern, and quietly impressive.

Ingredients

    Pasta

    • 250 g La Molisana No.205 Pappardelle Egg Pasta
    • Water, well-salted (should taste like the sea)

    Mushroom Base

    • 40 g unsalted butter
    • 400 g mixed mushrooms (Swiss brown, cremini, or button), sliced
    • 1 medium shallot, finely minced
    • 2 cloves garlic, finely minced
    • Great Southern Truffles Black Truffle Salsa 110g

    Creamy Truffle Sauce

    • 120 ml dry white wine
    • 180 ml thickened cream
    • 60 ml reserved pasta water (plus more if needed)
    • 1 tbsp Great Southern Truffles Black Truffle Sauce
    • 1 tsp Great Southern Truffles Black Truffle Mustard
    • 1½ tsp fresh lemon juice

    To Finish

    • Fine sea salt, to taste
    • Freshly cracked black pepper
    • 30 g freshly grated Parmesan
    • Chives or parsley, finely chopped

    Directions

    1. Cook the Pasta Bring a large pot of salted water to a rolling boil.
    2. Add pasta and cook until al dente (usually 1 minute less than packet instructions).
    3. Reserve 1 cup pasta water, then drain.
    4. Texture cue: Pasta should be tender but still have a gentle bite.

    Brown the Mushrooms

    1. Brown the Mushrooms Heat a large skillet over medium-high heat.
    2. Add butter and allow it to foam lightly.
    3. Add mushrooms in a single layer.
    4. 👉 Do not stir for 3–4 minutes.
    5. Once deeply golden on one side, flip and cook until browned all over.
    6. Smell cue: Nutty, savoury, slightly caramelised—not watery or steamed.

    Build the Sauce

    1. Add shallots and garlic; cook for 2 minutes, stirring frequently.
    2. Deglaze with white wine and simmer until almost fully evaporated.
    3. Add cream, pasta water, truffle sauce, and truffle mustard.
    4. Bring to a gentle simmer, not a boil.
    5. Season lightly with salt and generous black pepper.

    Finish the Pasta

    1. Add pasta directly to the sauce.
    2. Toss continuously for 2–3 minutes until sauce clings to the noodles.
    3. Finish with lemon juice. Taste and adjust seasoning.
    4. Serve immediately with Parmesan and herbs.
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