The Best Creamy Truffle Mushroom Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and earthy pasta dish featuring sautéed mushrooms, truffle oil, and a velvety cream sauce. This Italian-inspired pasta recipe, ready in about 50 minutes, layers spaghetti, button mushrooms, truffle oil 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.

Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 650 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 1 tbsp truffle oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
  3. Step 3: Add 1 lb button mushrooms, sliced, and cook for 5-7 minutes until tender and golden, stirring frequently.
  4. Step 4: Stir in 1 cup heavy cream and 1/2 cup grated parmesan cheese. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Toss the cooked spaghetti into the skillet with the sauce, adding 1/2 cup pasta water as needed to bind the mixture. Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Serve immediately, garnished with additional parmesan and a drizzle of truffle oil.

Related recipes