Truffle Mushroom Pasta

Truffle pasta is often associated with sophistication and luxury because it can come at a pretty high price in restaurants. And once the server hands you that plate of rich, buttery pasta, you will easily understand why. This is the kind of dish that has an unforgettable taste, and is something you can only really get with truffle oil. But this is not all too complicated to make at home. You can easily create some of your own Truffle Mushroom Pasta!


For this recipe, we keep it quite simple in terms of the cooking process. And so you can try cooking this up even if you’re just figuring out your way in the kitchen. Some other key ingredients are heavy whipping cream, parsley, rosemary and olive oil. Another plus is that this uses just a bit of truffle oil so you can make plenty of this without running out of supply. 

Let’s start working with these components then!

How to Make It

1. Cooking the fettuccine

Grab ½ lb. of fettuccine. Take a look at the package instructions, and cook these according to what is indicated. Just set them aside afterwards.

2. Preparing the mushrooms

Put 3 tablespoons of butter in a pan. Apply heat to let this melt. Then pour 1 tablespoon of olive oil. Add 8 ounces of sliced baby bella mushroom, and just sauté this. Keep this up until you get the mushrooms nice and soft.

mushroom pasta

3. Adding some seasonings

Put 35 grams of Knorr Cream of Mushroom in a container with 1 ½ cups of water. Now mix these together, and then pour this into your pan. Also toss in 1 sprig of rosemary you’ve chopped. Afterwards, cook everything using the lowest heat setting for 10 minutes.

4. Working truffle oil into the dish

Now let’s place ¼ cup of heavy cream alongside 1 teaspoon of truffle oil in the pan. Add some ground black pepper to taste, and then ¼ cup of grated parmesan cheese.

5. Combining the sauce and pasta

Then put your cooked fettuccine inside. Toss this into the sauce, and make sure that you coat this completely. And once you finish this, you can just transfer this to a serving plate. Top this all off with 2 tablespoons of chopped parsley, and some more parmesan.

And that’s it! Good job on making some irresistible Truffle Mushroom Pasta! 

This surely is something that can satisfy you even without any side dishes. But if you want other recipes that would taste great alongside Truffle Mushroom Pasta, no need to worry! Panlasang Pinoy has plenty of dishes that would get the job done! Below are three other recipes that you can easily make in your own kitchen, and would definitely help boost your next dinner party!

truffle mushroom pasta recipe

What to Eat with Truffle Mushroom Pasta

Roasted Cauliflower

You can easily integrate more veggies into your diet by making some delicious Roasted Cauliflower! This is a dish that is perfect on the side of most kinds of pasta. But I particularly love it with our truffle recipe because the cauliflower is not too heavily seasoned, and would not overpower the pasta. But it still has plenty of flavor from the likes of parmesan cheese and garlic. You won’t have to stress out in making this dish either. It’s a simple one that only takes about 30 minutes to recreate!

Creamy Macaroni Soup (Ala Jollibee)

Soup and pasta go together like two peas in a pod. And that’s why you should definitely try your Truffle Mushroom Pasta alongside some Creamy Macaroni Soup Ala Jollibee! This tastes incredibly similar to the fast food favorite. Both are filled with delicious ingredients to really boost the soup’s flavor such as corn and ham. But this also works as a solo dish that you could serve to five people perfectly for a rainy day! Don’t worry about the time you will need to make this soup either. The cooking time would just be around 20 minutes, while preparations may take about 10 minutes. 

Creamy Baked Salmon

We can make this dish a lot heartier with some nutritious and perfectly seasoned Creamy Baked Salmon! Not only is this creamy and savory, but it’s also got a beautiful cheddar cheese topping that blends perfectly with our fish. And we get the salmon lying on some delicious vegetables as well. From broccoli to bell peppers to carrots, you’ve got a great family of healthy ingredients here to get you ready for the day! Not to mention, this complements our pasta nicely because it is somewhat light, and provides some meatiness to your palate as you are eating.

I hope you loved cooking up some Truffle Mushroom Pasta as much as I did! Leave any questions you have about this recipe in the comments section below, and I will get to them as soon as I can.

truffle mushroom with fettucine

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

mushroom pasta

Truffle Mushroom Pasta

Prep: 5 minutes minutes

Cook: 20 minutes minutes

Print Recipe Rate Recipe




3 people


  • ▢ ½ lb. Fettuccine
  • ▢ 35 grams Knorr Cream of Mushroom
  • ▢ 8 ounces baby bella mushroom sliced
  • ▢ ¼ cup heavy whipping cream
  • ▢ 1 teaspoon truffle oil
  • ▢ 1 sprig rosemary chopped
  • ▢ 2 tablespoons parsley chopped
  • ▢ 3 tablespoons butter
  • ▢ ¼ cup parmesan cheese grated
  • ▢ 1 ½ cups water
  • ▢ 1 tablespoon olive oil
  • ▢ Ground black pepper to taste


  • Cook the fettuccine based on package instructions. Set aside.

  • Make the sauce by melting butter in a pan. Add the olive oil.

  • Sauté the mushrooms until soft.

  • Combine Knorr Cream of mushroom and water. Mix well. Pour the mixture into the pan and add the rosemary. Cook for 10 minutes using the lowest heat setting.

  • Pour the heavy cream and add truffle oil. Season with ground black pepper and parmesan cheese.

  • Toss-in the fettuccine making sure that it completely gets coated with the sauce.

  • Transfer to a serving plate. Sprinkle parsley and top with more parmesan.

  • Share and enjoy!


Nutrition Information

Calories: 562kcal (28%) Carbohydrates: 58g (19%) Protein: 16g (32%) Fat: 30g (46%) Saturated Fat: 15g (75%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 122mg (41%) Sodium: 257mg (11%) Potassium: 568mg (16%) Fiber: 3g (12%) Sugar: 3g (3%) Vitamin A: 979IU (20%) Vitamin C: 4mg (5%) Calcium: 163mg (16%) Iron: 2mg (11%)

© copyright: Vanjo Merano

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Hi, I’m Mohamed. I share delicious recipes that I have cooked and loved. I’ve been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food on the blog because I believe in a balanced diet.

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