Creamy Truffle Pasta

This is an easy pasta, that checks several boxes.

It's a romantic cozy dinner for a date night, but just as at home on the weeknight dinner table.

If I'm honest I'd eat this for bunch with a beautiful poached egg on it!


A few ingredients melt together to make a creamy, mushroomy pool of goodness for the pasta.

My favorite pasta for this is Bucatini, but use whatever you like best.

Rigatoni would be great as well to catch all that dreamy sauce.

The black truffle goat cheese melts into the sherried mushrooms and a little cream just makes it coat that pasta like best friends.

I am a strong believer that mushrooms and sherry are a match made in heaven. If you don't have sherry you could just use a dry white wine.

I will say once you taste the shrooms together with the sherry, you'll keep a bottle around!

I use both regular mushrooms and Shitake mushrooms, I like the mix.

If you have any dried porcini mushrooms they'd be lovely as well, just reconstitute them with broth or sherry before adding them to the pan.


The pasta and some crusty bread is enough on its own, but a simple butter lettuce salad with a mustard vinaigrette and a few chopped almonds is a perfect accompaniment.


Be sure to scroll to the bottom for the links to all the recipe from everyone that collaborated on this Valentines Dinner for two.


Creamy Truffle Pasta

serves 4

1 lb bag of bucatini or pasta of your choice

6 oz shitake mushrooms sliced

8 oz brown or white mushrooms sliced

4Tb butter

1Tb olive oil

1 5.4 oz Black Truffle goat cheese

1/3 cup grated Parmesan cheese plus more for serving

1/2 cup sherry

1 cup chicken stock

3/4 cup cream

1/4 cup of your salted pasta water

3-4 cloves minced garlic

1/3 cup chopped fresh parsley

1/4 cup chopped fresh chives

1 Tb fresh thyme

Salt and pepper to taste


Get your water for the pasta boiling.


In a med/large skillet (big enough to hold all the pasta after its cooked) melt the butter and oil together over med to med high heat. Add the regular mushrooms and cook about 4-5 minutes, then add in the shitakes, 1/2 the thyme and the garlic, salt and pepper. Turn the heat down to med. and cook another 4-5 minutes.


Add in the sherry, cook about 2-3 minutes then add the stock and the goat cheese.

Turn heat to med/low and stir occasionally until the cheese is melted.

Hold the sauce here on med/low until your pasta is ready.


Once the pasta is ready turn up the heat to medium add the cream, parmesan and herbs along with the pasta and a 1/4- 1/2 cup of the pasta water.

Mix well to coat the pasta, taste for additional salt or pepper, and serve with more parmesan. Enjoy!



Click on the pics below for the links to these amazing recipes as well.

Veal Saltimbocca By The Perks of being us

Shrimp Tacos with Poblano Peppers By Desccio in the Kitchen

Roasted Shrimp Risotto By Another Tablespoon

Coconut Lentil Curry By Table and Dish

Turkey Meatballs with Roasted Tomato Sauce By Straight to the Hips Baby

Rosemary Whit Wine Crispy Chicken By White Kitchen Red Wine

Filet Mignon w/ Asparagus and Garlic Mashed Potatoes By The Salty Cooker










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