Truffle-Infused Mushroom Pasta with Lemon Cream
Elevate simple spaghetti with earthy mushrooms, fragrant truffle oil, and a bright lemon-cream sauce that coats every strand perfectly. This italian-inspired pasta ready in about 35 minutes layers spaghetti, cremini mushrooms, extra-virgin olive 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 520 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 oz spaghetti
- 8 oz cremini mushrooms
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
- 2 tbsp fresh parsley
- 1 tsp black truffle oil
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 12 oz spaghetti and cook for 8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and 1/4 tsp red pepper flakes, sautéing for 5 minutes until mushrooms are golden and release their liquid.
- Step 3: Stir in 2 tbsp fresh lemon juice and 1/2 cup heavy cream, simmering gently for 3 minutes until slightly thickened. Add 1/2 cup grated Parmesan and 1/2 tsp kosher salt, whisking until melted and smooth.
- Step 4: Toss drained spaghetti into the skillet with 1/4 cup reserved pasta water, cooking for 1 minute until sauce coats all strands. Remove from heat and stir in 1 tsp black truffle oil and 2 tbsp chopped parsley until fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Truffle-Infused Mushroom Pasta with Lemon Cream take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Truffle-Infused Mushroom Pasta with Lemon Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Truffle-Infused Mushroom Pasta with Lemon Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Truffle-Infused Mushroom Pasta with Lemon Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Truffle-Infused Mushroom Pasta with Lemon Cream?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
