Creamy Truffle Mushroom Pasta with Spinach
15min
30min
1
650
Chef's Note
This ultra-creamy version elevates the original with truffle oil and mascarpone cheese for a luxurious finish. For the richest flavor, use a variety of mushrooms and don't rush the browning process. The nutmeg adds a subtle warmth that complements the earthy mushrooms beautifully. For special occasions, garnish with fresh truffle shavings if available.
Tags
Ingredients
3 oz fettuccine pasta
4 oz cremini mushrooms
1 small portobello mushroom
1 small shallot
3 cloves garlic
1 tsp fresh thyme
1/4 cup dry white wine
1/4 cup vegetable broth
2 cups baby spinach
1/3 cup heavy cream
2 tbsp mascarpone cheese
2 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp truffle oil
3 tbsp Parmesan cheese, freshly grated
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg, freshly grated
Instructions
- 1
Bring a medium pot of well-salted water to a boil for the pasta.
- 2
Clean and slice the cremini mushrooms into 1/4-inch slices. Remove the stem and gills from the portobello mushroom, then dice it into 1/2-inch pieces.
- 3
Finely dice the shallot and mince the garlic. Strip the fresh thyme leaves from their stems.
- 4
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once hot, add all mushrooms and cook undisturbed for 4 minutes until they begin to brown.
- 5
Stir the mushrooms and continue cooking for another 3 minutes until golden. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- 6
Reduce heat to medium, add the diced shallot and cook for 2 minutes until softened. Add the minced garlic and thyme leaves, cooking for 30 seconds until fragrant.
- 7
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
- 8
Add the vegetable broth to the skillet and simmer for 3 minutes.
- 9
Meanwhile, cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
- 10
Reduce the heat to medium-low and add the heavy cream, mascarpone cheese, and remaining 1 tbsp butter to the mushroom mixture. Stir until the cheese melts and the sauce is smooth and creamy.
- 11
Add the baby spinach to the skillet and gently toss until just wilted, about 1-2 minutes.
- 12
Add the drained pasta to the skillet along with 2 tbsp of the reserved pasta water. Toss to coat the pasta in the sauce, adding more pasta water if needed to reach desired consistency.
- 13
Stir in 2 tbsp of the Parmesan cheese until melted. Season with remaining 1/4 tsp salt, 1/8 tsp black pepper, and the freshly grated nutmeg.
- 14
Remove from heat and drizzle with the truffle oil, gently tossing to incorporate.
- 15
Transfer to a serving plate and top with the remaining 1 tbsp of freshly grated Parmesan cheese. Serve immediately.
Nutrition Information (per serving)
650
19g
54g
42g
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