Perfectly Creamy Truffle Mushroom Pasta

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A luxurious pasta dish featuring earthy mushrooms and a velvety truffle cream sauce that coats every strand of pasta to perfection. This Italian-inspired pasta recipe, ready in about 40 minutes, layers spaghetti, olive oil, onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 650 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 1 medium, finely diced (about 1 cup) onion
• 3 cloves, minced garlic
• 10 ounces, sliced cremini mushrooms
• 1/2 cup heavy cream
• 1/4 cup, grated Parmesan cheese
• 1 teaspoon truffle oil
• 2 tablespoons, chopped fresh parsley

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil (use 1 tablespoon salt for 4 quarts water). Add 12 ounces spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened and translucent, stirring occasionally. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
3. Step 3: Add 10 ounces sliced cremini mushrooms to the skillet and cook for 6-7 minutes until mushrooms release moisture and turn golden brown, stirring occasionally.
4. Step 4: Reduce heat to low, then stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese, cooking for 2 minutes until sauce thickens and coats the back of a spoon. Season with salt and freshly ground black pepper to taste.
5. Step 5: Add drained spaghetti to skillet along with 1/4 cup reserved pasta water, tossing vigorously for 1 minute until sauce evenly coats every strand and reaches creamy consistency. Add more reserved water if needed.
6. Step 6: Remove from heat, stir in 1 teaspoon truffle oil, divide into bowls, and garnish with 2 tablespoons chopped fresh parsley.