This luscious Creamy Mushroom Pasta with Truffle Oil has all the best flavors in one-pot. Earthy and nutty, made with Vegan Bechamel sauce and topped with Vegan Parmesan.
A match made in heaven!
This post has been updated on the 8th February 2021.
Table Of Contents
Creamy Mushroom Pasta with Truffle Oil is great for a quick weeknight dinner but also perfect for serving company. To make this pasta dish entirely Vegan, simply omit the Truffle Oil or use a Vegan truffle oil.
I always loved the cream and olive-based pasta recipes more than tomato-based ones. There’s something about this comforting, creamy, and nutty-tasting mushroom pasta bowl that just makes the perfect dinner choice. What's your favorite pasta recipe?
Creamy Mushroom Pasta With Truffle Oil Recipe Ingredients
- 4 cups mushrooms, champignons, or similar, cut in half
- 14 oz pasta or spaghetti, uncooked
- 1 small onion, white or red
- 3 cloves garlic
- Grapeseed oil for cooking
- 1-2 tablespoon dried rosemary
- 3-4 tablespoon truffle oil (can use vegan), White or black truffle oil
- ½ cup vegetable bouillon cube (or vegetable stock)
- Salt and pepper to taste
+ 3 cups of homemade Vegan Bechamel Sauce or for a non-vegan option try Gluten Free Cream of Chicken Soup.
Garnish options: fresh rosemary sprigs, parsley, truffle zest, ground black pepper.
For the Sauce
3 cups Vegan Bechamel Sauce or for non vegan version you can also use my Homemade Condensed Cream of Chicken Soup
For the truffle oil - White or black truffle oil are both fabulous! You only need a little to add lots of flavor!
Truffle Oil is not Vegan. Truffles are often harvested using animal labor (truffle hogs) but there are varieties of synthetic versions of it available or another option is to use other mushroom oils.
How to make Creamy Mushroom Pasta With Truffle Oil
Nothing beats a filling plate of pasta! Agree? This spaghetti pasta dish is tossed in an indulgent truffle oil and mushroom sauce and will be ready in minutes. Delicious!
Here's how to do it.
Cook pasta as per package instructions.
Heat up grapeseed oil in a large skillet over medium heat and add onions, cook until translucent.
Add mushrooms and cook until they become golden brown, add garlic and rosemary. Cook for 1-2 minutes more.
Pour the bechamel sauce into the skillet and stir in the truffle oil. Simmer on low for 2 minutes. Add vegetable stock gradually to the sauce. Simmer for 5 minutes more, constantly stirring.
Season with salt and pepper to taste, and toss in cooked pasta, add boiled warm water if the sauce seems to be too thick.
Serve while warm with Vegan Parmesan, fresh rosemary sprigs, chopped parsley, truffle zest or/and pepper.
What are your favorite toppings and additions to the creamy pasta recipe? Leave a comment down below, I'd love to hear from you! Meanwhile, I hope you enjoy this Creamy Mushroom Pasta with Truffle Oil, thank you!!!
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Recipe
Creamy Mushroom Pasta with Truffle Oil
INGREDIENTS
- 4 cups mushrooms (champignons, or similar, cut in half)
- 14 oz pasta or spaghetti (uncooked)
- 1 small onion (yellow or red)
- 3 cloves garlic
- Grapeseed oil or other for cooking
- 1-2 tablespoon dried rosemary
- 3-4 tablespoon white or black truffle oil (can use vegan)
- ½ cup vegetable bouillon cube ((or vegetable stock))
- Salt and pepper to taste
Vegan Bechamel Sauce
- 3 cups Vegan Bechamel* (see notes)
INSTRUCTIONS
- Cook pasta as per package instructions.
- Heat up grapeseed oil in a large skillet over medium heat and add onions, cook until translucent.
- Add mushrooms and cook until they become golden brown, add garlic and rosemary. Cook for 1-2 minutes more.
- Pour the Bechamel sauce into the skillet and stir in the truffle oil. Simmer on low for 2 minutes. Add vegetable stock (gradually) to the sauce. Simmer for 5 minutes more, constantly stirring.
- Season with salt and pepper to taste, and toss in cooked pasta. Add boiled warm water if the sauce seems to be too thick.
- Serve while warm with fresh rosemary sprigs, chopped parsley, truffle zest or/and pepper.
NOTES
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Alice
I diddnt know that truffles can be vegan too, i just made this with sage and wild mushroom oil and the taste was incredible!!!
Julia
thank you so much! What a great combination, will need to try this out myself!