Mushroom Pasta

On nights when I want something satisfying but light, this is my go-to pasta. No meat, no heavy sauce. Just the deep earthy flavor of the mushrooms doing all the work. I've always loved mushrooms for exactly this reason. They bring a rich, heartiness to the dish that makes you feel like you've eaten well, the same way our Meatless Mushroom Ragù does without a single bite of meat.

Truffle oil is what takes this mushroom pasta recipe from a simple weeknight dish to something that feels genuinely special. A small drizzle at the end is all it takes to add that distinctive aroma that makes the whole dish feel restaurant-worthy. If you love this kind of elegant, light pasta experience, our LInguine alle Vongole belongs on your list too.

Ingredients

• Pasta: we love tagliatelle for this recipe. Its flat, ribbon-like shape holds the sauce beautifully. Fettuccine or linguine work well too.
• Mushrooms: a mix gives you the best flavor and texture. We used baby bella and oyster, but shiitake, cremini, and button mushrooms are all great options.
• Truffle oil: use like white truffle oil and save it for the very end. It's a finishing oil and loses its aroma when exposed to heat.
• Parmesan: freshly grated is essential here. Pre-grated parmesan won't melt into the sauce the same way.
• Chicken base: we use Better Than Bouillon. It adds a quiet depth of flavor without overpowering the mushrooms.
• Lemon: both the juice and the zest are used. The juice brightens the sauce and the zest adds a fresh finish when plated.
• Butter: we use salted butter. It's a key part of building that silky, cream-free sauce.

👉 see recipe card for quantities

How to Make It

1. Cook the pasta. Boil tagliatelle in well-salted water. Before draining, reserve ⅓ cup of pasta water. This is what builds your sauce.
2. Build the mushroom base. Start with olive oil and garlic over low heat, then add your mushrooms in two stages. The first batch goes in finely sliced, the second in thicker ⅛ inch slices. This gives you ar range of textures in every bite.
3. Bring it together. Transfer the pasta directly to the pan using tongs, bringing the pasta water with it. Add butter, then parmesan, tossing until the sauce is silky and coats every strand.
4. Finish and serve. Add lemon juice and truffle oil at the very end. Plate warm and garnish with lemon zest and parmesan.

Make ahead and storage

This dish is best served fresh, straight from the pan. The truffle oil aroma fades as it sits, so we don't recommend making it ahead.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a sauté pan over medium heat with a small splash of water or olive oil to loosen the sauce.
• Do not freeze.