White Truffle Cream Pasta

White Truffle Cream Pasta

We love all of our mothers…this one is for you! Creamy, delicious, and total a health kick! Make mom this on her special day and you are sure to get a hug!

Ingredients for your “White Truffle Cream Pasta”:

  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 teaspoon White Truffle olive oil
  • 12 ounces cremini mushrooms, stems removed, caps sliced
  • 1/2 cup heavy cream
  • 1 lb. fresh fettuccine
  • 3 tablespoons chopped fresh chives, plus extra for garnish
  • 1/4 cup freshly grated Parmesan, plus extra for garnish


  1. Add 1 tablespoon of salt to a large pot of boiling water.
  2. Meanwhile, melt the butter in a large saute pan over medium-high heat.
  3. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked.
  4. Transfer the mushrooms to a bowl. Pour the heavy cream into the saute pan and heat it over medium heat until it simmers.
  5. Add white truffle oil, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low.
  6. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook al dente.
  7. Drain the pasta, then pour the pasta into the truffle cream.
  8. Add the chives, parmesan and mushrooms and toss well with tongs.
  9. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
  10. Enjoy!

Don’t forget to put your White Truffle Oil into your shopping cart before you go!

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