Elevate your pasta game with truffle orecchiette! Little “ears” of pasta are drenched in a creamy, umami-rich truffle sauce and served with crispy roasted mushrooms for a luxurious yet simple twist on classic pasta.
Why I Love This Recipe
Truffle orecchiette is a love letter to some of my favorite flavors – earthy mushrooms and luxurious truffles! It’s an elevated dish that still packs in all that cozy comfort we want from pasta.
The beauty of this recipe is that while it brings wonderful, rich flavors to the table, it still has an elegant simplicity to it. In fact, you only need 10 ingredients to make it (including salt and pepper)!
Orecchiette, with its delightful little cup shape, is perfect for catching every drop of that creamy truffle sauce. Meanwhile, the combo of sautéed and roasted shitake mushrooms adds amazing texture and an extra layer of earthiness. It’s heaven in a bowl!
From cozy weeknights and special occasions alike, this creamy truffle pasta will never let you down. Whip it up to impress guests or just bring a touch of gourmet to your weeknight!
What’s In Truffle Orecchiette?
At the heart of this dish is the orecchiette pasta. The name means “little ears,” and the shape is fantastic for catching all that luxurious sauce!
If possible, I recommend getting fresh pasta, which you can usually find in the refrigerated section of the grocery store. The texture is a little more chewy, which gives this dish a great bite! Plus who doesn’t love fresh pasta?
Next, we have the shitake mushrooms that bring their wonderful, earthy flavor. You’ll sauté most of them in the pan with butter and olive oil, then roast the rest in the oven until crispy for a divine blend of textures.
The sauce is made by adding heavy cream to the skillet with the mushrooms. But what really transforms this crispy roasted mushroom pasta is that touch of white truffle oil! You only need a little, but it makes a big impact.
Finally, all you need is a bit of salt and pepper plus some freshly chopped parsley to finish it off! Fair warning: once you take your first bite and see how these ingredients come together, you may have to resist the urge to dive headfirst into your bowl.
Variations for Truffle Pasta
While this recipe is very simple, there are still ways to customize it based on your preference. Because everyone deserves to have their own perfect bowl of pasta!
First, be sure to adjust the amount of truffle oil to your tastes. It’s such a strong ingredient – my philosophy is that a drop will do ya. We want to add wonderful umami flavor without overpowering the rest of the pasta.
Next, if you’re looking for a dairy-free dish, you can always replace the heavy cream with cashew cream. To make your own, blend a ¼ cup soaked cashews with ½ cup water.
For dairy free or vegan, you may also want to omit the butter. Just replace it with olive oil and you’ll be set.
Love garlic? Mince a few cloves and throw them in the skillet a minute or two before you add the heavy cream.
Finally, if you want to add a little protein, feel free to add some grilled chicken. Or, if you want to impress guests, serve alongside pan-seared scallops!
What to Serve with Truffle Orecchiette Pasta
- Blood Orange Mocktail — Spicy and bright, this perfectly-balanced mocktail is lovely to sip while cooking.
- Chicken Parmesan Bites — Need an appetizer for entertaining? No one can resist crispy chicken and gooey cheese in a puff pastry!
- Hot Chocolate Cake Mix Cookies — A comfy, cozy meal deserves to be followed by a comfy, cozy dessert!
- Spaghetti Squash Fritters — Add a little more produce to your plate with these wonderfully crispy bites.
Can You Store Creamy Truffle Pasta?
Absolutely! If you have leftovers, they’ll keep nicely in an airtight container in the fridge for up to 3 days.
I recommend reheating gently on the stovetop or in the microwave. If the sauce needs loosening up, you can add a splash of water or milk.
Other Delicious Pasta Recipes
Truffle Orecchiette
- Cook Time: 30 minutes
- Total Time: 30 minutes
Description
Elevate your pasta game with truffle orecchiette! Little “ears” of pasta are drenched in a creamy, umami-rich truffle sauce and served with crispy roasted mushrooms for a luxurious yet simple twist on classic pasta.
Ingredients
4 cups shitake mushrooms, cleaned and dried
1lb dried orecchiette or 2 packages of fresh
1 cup heavy cream
½ cup pasta water, reserved
3 tablespoons butter
2 tablespoons olive oil + a drizzle
1–2 tablespoons white truffle oil, to taste
Fresh parsley
Salt and pepper to taste
Instructions
- In a large skillet, add butter and olive oil, then heat to medium-high.
- Add 3 cups of the mushrooms and sauté for 10 minutes until golden brown
- Meanwhile, on a roasting pan, toss the remaining mushrooms with a drizzle of olive oil and roast until crispy at 425F, about 10-15 minutes.
- Boil pasta to directions.
- In the mushroom skillet, add heavy cream, then bring to a simmer.
- Add the cooked pasta and the truffle oil, adding reserved pasta water if necessary to make the sauce saucier.
- Let simmer for 1-2 minutes.
- Remove from heat, season with salt and pepper, add the roasted mushrooms, and toss in fresh parsley
- Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 436
- Sugar: 2.6
- Sodium: 72.9
- Fat: 21.4
- Saturated Fat: 13.2
- Unsaturated Fat: 6.9
- Trans Fat: 0
- Carbohydrates: 50.7
- Fiber: 1.1
- Protein: 8
- Cholesterol: 60.5