creamy mushroom and parmesan pasta with truffle oil.
this easy, creamy, vegetarian pasta comes together in twenty minutes using your favorite pantry staples and a touch of delicious truffle oil.
Makes: 2-4 servings Prep time: 10 minutes Cook Time: 10 minutes
I cook with angel hair a lot, and that’s probably an understatement. I’m obsessed (it’s one of my favorite foods, actually: angel hair pasta, prepared absolutely any way). It’s hard to deviate, but I was gifted a beautiful cavatappi-like pasta from KaiZen that I had to try, and boy, is it good.
Kaizen pasta is grain free, low carb, high protein pasta made from lupin flour. This intrigued me because I eat largely gluten free and value high protein in my meals, especially meat-free dishes. I eat a lot of protein when doing high intensity or cardio workouts as it fuels me better than carbohydrates- don’t know why, but I’m a protein-first kind of gal!
Kaizen isn’t certified GF, but uses lupin flour, which is made from legumes instead of grains. So: if you are gluten sensitive, this should work fine for you.
Regardless of what pasta you use, this pasta is a go-to for any meal you want to put low effort into but want classy-fabulous results. Mushroom, parmesan, truffle- it tastes luxurious. But provided that you already own truffle oil (if not, it does become an expensive dish), this is a few dollars worth of food. Truffle oil is worth the investment, by the way- it makes most dishes taste impressive by doing nothing.
Can I swap out the mushrooms?
I’ll be the first to admit that mushrooms are gross. I rarely like them. I like them in very specific situations, like creamy pastas and soy-glazed bibimbap. The truffle here might seem redundant, but it actually works well with the mushrooms, like a double-duty of earthy goodness.
If you, like me, don’t love mushrooms or truffle oil, you can swap them out. You can either leave them out entirely and start the recipe at the garlic, or you can swap them for italian sausage or chicken. Seriously, it’s that easy. This dish works with a lot of variations.
If you swap out for chicken, season your chicken liberally first with salt, pepper, and any sort of herby seasoning you love- like a Greek or Italian blend, for example. Sauté until cooked through, then continue with the recipe as written.
Do I have to use this fancy ass truffle oil?
No, the truffle isn’t necessary at all- the dish will be very similar to alfredo without it. If you happen to have any infused olive oil such as lemon or pepper infused, that would be equally as delicious! Otherwise, just leave it out.
Does any pasta work with this?
Honestly- yes! I’ve made variations of this dish for a while, and usually with long thin pastas like angel hair and spaghetti. Bucatini, fettuccini, and linguini would all hold the sauce really well, too. Feel free to use your favorite pasta!
creamy mushroom pasta ingredients
pasta: As mentioned above, you can use any pasta you love, but I used a cavatappi shape by KaiZen. I also love this dish with long noodles like angel hair and bucatini. Cook a little longer than al dente and save some of the pasta water.
mushrooms: I used baby bella, otherwise known as crimini, but you can definitely swap those with white button mushrooms or even shiitake. You can be especially bold and use oyster or trumpet, but I’d keep it simple and use baby bella for the best results. If you don’t like mushrooms, you can leave these out or swap with sausage, chicken, or even shrimp.
garlic: Be generous; garlic plays a big part in this dish!
heavy whipping cream: This helps create a creamy, almost alfredo-like sauce. This sauce is made differently and with less cheese than an alfredo, so expect a thinner sauce. Still, I recommend using heavy whipping cream for the best results. In a pinch, you can swap for half and half or more butter.
parmesan: I highly recommend buying a block of parmesan and grating it fresh. Promise, you’ll love the perfectly creamy results so much you won’t go back! Fresh, high quality parm melts much better than the processed kind.
lemon: You only need a tiny bit to cut the salt and richness of the dish; barely half of a half. You can also zest the lemon for added zing.
truffle oil: A finishing oil, you’ll just drizzle this on at the end of the cooking process. You don’t need a lot: maybe a tablespoon for the whole dish. Trust me!
parsley: Finishing touch, and a necessary one! Adds a little freshness to a heavy, rich dish. You can also swap out for herbs like rosemary or thyme for a fall-forward dish.
creamy mushroom pasta pairing options
If you’re anything like me, you’re ravenously eating this as your midnight snack after a night at the bars with a big glass of water. If you haven’t tried it, I recommend it! Otherwise, here are some great dishes and drinks to have it with for a regular dinner:
leafy green salad with lemon vinaigrette
crusty bread and oil for dipping
bright, crisp white wines like pinot grigio or oaky chardonnay
grilled chicken
shrimp or a full branzino prepared with lemons
steamed broccoli or brussels sprouts