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
- 3 Tbsp truffle oil
- 3 garlic cloves
- 3 Tbsp minced fresh cilantro
- 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 a tablespoon of truffle oil and mushrooms. Saute mushrooms until almost cooked.
- Press garlic and add it to the pan. Saute until fragrant.
- Add pasta and stir well.
- Add remaining truffle oil, cilantro, salt and pepper. Saute well.
- When serving, grate fresh Parmesan cheese on top.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
Parmesan Truffle Fried from A Family Feast
Truffled Gnocchi and Mushroom Ragu from Simply Delicious
Creamy Tagliatelle with Bacon Mushrooms and Truffle Oil from Vikalinka
Mushroom Pizza Bianco with Truffle Oil & Fresh Herbs from Pork and Fin
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More Pasta Recipes From Me:
Extra Cheese Lemon Asparagus Pasta
Bacon Asparagus Pasta Carbonara
Chicken Spinach & Artichoke Pasta Casserole
Theresa Pearson
November 11, 2017 at 7:48 pmWe tried your recipe and even after using more tablespoons of truffle oil, the pasta still came out extremely dry.
lyuba
November 13, 2017 at 4:00 pmI’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
March 24, 2019 at 11:54 amJust add small amounts of the pasta water until the pasta reaches the right consistency for you. That;’s what I’d do anyway.
terry bell
November 18, 2017 at 9:49 am‘a tablespoon of truffle oil’ will NOT saute mushrooms, or any other ingredient.
I reread this to make sure I was reading it correctly, and was. You need quite a bit of olive oil to saute, not a tablespoon.
There’s no way this recipe was ever attempted, because it makes no sense.
I used a lot of olive oil, some stock and it still came out dry.
lyuba
November 18, 2017 at 4:06 pmTerry,
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.)
Brian Lieske
June 28, 2018 at 10:49 amLooks like a rally great recipe. I am going to try this one tonight. Truffle oil goes so well with mushrooms, pasta and cheese.
Petey
July 19, 2018 at 4:47 amI 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
August 4, 2018 at 11:45 amThank you! Sounds like a wonderful addition, I love artichoke hearts 🙂
jean
August 23, 2018 at 2:26 pmI 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
September 17, 2018 at 4:39 pmYou 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
May 12, 2019 at 6:37 amYou should not have replied to Jean. Just ignore people like that.
Rizza
December 30, 2018 at 10:42 pmCoriander 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.
Iris
October 23, 2018 at 10:58 pmSounds 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
October 29, 2018 at 10:34 amOh 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!
Clayton
November 3, 2018 at 9:06 pmMy 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 🙂
lyuba
November 7, 2018 at 2:25 pmI’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
November 20, 2018 at 5:32 pmHi everyone!! I have both black & white truffle oils in my pantry. What is best to use with pasta? Thanks everyone, have a great Thanksgiving!!
Paul
March 24, 2019 at 11:51 amIncredibly delicious.
lyuba
March 30, 2019 at 12:32 pmThank you so much, Paul!
Lucy
March 26, 2019 at 2:12 pmDoes the recipe call for black or white truffle oil?
lyuba
March 30, 2019 at 12:31 pmHi 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.