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Spaghetti with Truffle Butter and Mushrooms


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  • 2/3 cup heavy cream
  • 3 oz truffle butter
  • 10 oz whole wheat spaghetti (or any other pasta of your choice)
  • 1 pack sliced white mushrooms
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons chopped fresh chives
  • sea salt and freshly ground black pepper
  • shaved Parmesan cheese



Step 1

Cook pasta according to package directions.

Meanwhile, in a large saute pan, heat the olive oil and butter (the regular butter, not the truffle butter) over medium heat. Add the sliced mushrooms and saute for 6-8 minutes, until the mushrooms are soft and brown.

next time I might chop up the mushrooms in smaller pieces
When the mushrooms are done, transfer to a plate and wipe the pan clean with a paper towel. Add the cream and heat until it comes to a simmer. Now add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Lower the heat to very low, and swirl the truffle butter until it melts. Keep warm over very low heat.

When the pasta is cooked, reserve 1/4 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture.


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