Amazing simple pasta dish, perfect for a simple meatless night. Angel hair pasta sauteed with mushrooms, garlic, cilantro and all flavored with truffle oil and topped with Parmesan cheese.
So I open my pantry door the other day, to find something, and I dig and I dig and I stumble on something I’ve had for a long time but completely forgot about. I found truffle oil!! I love truffle oil and I can’t imagine how I could have forgotten about it, but I did. It’s surprising considering I order truffle fries at the restaurants all the time and always swear that I will make them at home.
Anyway, I immediately decided to use the oil for dinner. I made this simple and heavenly pasta dish and it was a huge hit. Apartment smelled amazing for like two days and I’m already craving it again.
Truffle Oil Pasta and Mushrooms
Ingredients
- 1 lb angel hair pasta
- 8 oz baby bella mushrooms chopped
- 2-3 Tbsp olive oil
- 2-3 tsp truffle oil
- 3 garlic cloves
- 3 Tbsp minced fresh cilantro optional
- Salt
- Fresh cracked black pepper
- Fresh grated Parmesan cheese
Instructions
- Cook pasta according to the package, strain, and set aside.
- Preheat a cooking pan over medium heat. Add about 1-2 tablespoons of olive oil and mushrooms. Sauté mushrooms until almost cooked.
- Press garlic and add it to the pan. Saute until fragrant.
- Add pasta and stir well.
- Add remaining olive oil and truffle oil, cilantro, salt and pepper. Toss and sauté for about a minute.
- When serving, grate fresh Parmesan cheese on top.
Nutrition
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More Pasta Recipes From Me:
Extra Cheese Lemon Asparagus Pasta
Bacon Asparagus Pasta Carbonara
Chicken Spinach & Artichoke Pasta Casserole
Sky says
I make a few changes here and there but I like the simplicity and flavor of this recipe. I do omit the cilantro however. It’s too overpowering for me to pair with truffles
Ann Rogers Weathers says
I have made this recipe over and over! It is fantastic. It is very easy to make and I have never known it to be dry. I have added more truffle and/or olive oil if need be and also, as someone above suggested some pasta water. I have also double the Bella mushrooms because I love them so much! Thank you so much for this wonderful recipe! It has been a keeper over and over.
Lucy says
Does the recipe call for black or white truffle oil?
lyuba says
Hi Lucy!
I usually use white truffle oil because it’s slightly more mild. You can taste both to see which one you’d like better.
Paul says
Incredibly delicious.
lyuba says
Thank you so much, Paul!
lyuba says
I’m so sorry that you found this pasta underwhelming. Truffle oil is definitely not like fresh truffles, by far. What did you add to the pasta? I’m just curious.
Stacey says
Hi everyone!! I have both black & white truffle oils in my pantry. What is best to use with pasta? Thanks everyone, have a great Thanksgiving!!
Peter Greaves says
I have always been told Black for Italian dishes, White for French. The Black is typically more pungent.
Clayton says
My family texted me pictures of beautiful truffles they were cooking with today in Tuscany. Inspired, I went to the market here in Colorado to get some truffle oil to make this dish. I made it to a “T” and was underwhelmed. It needed a lot of doctoring to bring it up to par but by that time it became a different recipe all together. Nothing ventured, nothing gained, always love trying new recipes 🙂
Iris says
Sounds amazing and I can’t wait to try this! I just bought a nice bottle of truffle oil that is pretty potent, so I understand what you are saying!
lyuba says
Oh yes, a little goes a long way! Start with a little bit and adjust more after tasting if you need to 😉
I hope you enjoy it, Iris!
jean says
I think that you should read more and write less. Cilantro is not to be used with truffle or pasta. Try parsley. Please do not try to write things for innocent readers to waste their time and money with, Your recipe is terrible. You do NOT cook truffle oil. Please read some basic recipes before writing things.
lyuba says
You are free to follow whatever rules you want in your own kitchen, Jean. There is absolutely no call for being rude. If you don’t have anything nice to say, don’t say anything.
Have a nice day!
Paul says
You should not have replied to Jean. Just ignore people like that.
Rizza says
Coriander is a very beautiful enhancement in addition to garlic and truffle oil. Coriander has stronger flavor but goes very well with pasta especially with a bit of heat from dried chilli flakes. So Jean, what you haven’t tried and read doesn’t mean it’s not good. Be broad minded, food wise. Cheers.
Petey says
I Made a sauce to go along with this by roasting 1 artichoke heart, and 2 garlic cloves, then puree’ing them with olive oil 1/2 cup olive oil. Really good and i recommend you try it
lyuba says
Thank you! Sounds like a wonderful addition, I love artichoke hearts 🙂
Brian Lieske says
Looks like a rally great recipe. I am going to try this one tonight. Truffle oil goes so well with mushrooms, pasta and cheese.
lyuba says
Terry,
The recipe was not only attempted but also eaten by me more than once. I never use a lot of oil, just enough to prevent sticking. I enjoy pasta with sauce and without. Yes, it is drier without sauce. If you prefer pasta with sauce, you are definitely welcome to add any sauce you like. (Truffle oil is also quite potent, so too much of it will overpower everything.)
Theresa Pearson says
We tried your recipe and even after using more tablespoons of truffle oil, the pasta still came out extremely dry.
lyuba says
I’m so sorry you found pasta to be dry, Theresa. Can I suggest adding a little chicken or vegetable stock while sauteing pasta along with truffle oil. That would help if you prefer a little more “saucy” texture to the pasta 🙂
Paul says
Just add small amounts of the pasta water until the pasta reaches the right consistency for you. That;’s what I’d do anyway.