Gourmet Mushroom Fettuccine with Truffle Cream Sauce
I love mushrooms. My family loves mushrooms. That being said, truffle flavor is like mushroom flavor on steroids. So, when trying to come up with a super mushroomey, rich tasting but simple to make pasta, Gourmet Mushroom Fettuccine with Truffle Cream Sauce immediately came to mind.
It’s loaded with sliced gourmet mushrooms, sautéed in a little white truffle oil for a huge mushroom flavor burst. Using a ready made truffle cream cheese for the sauce keeps the truffle flavor at max volume without all the heaviness of traditional cream sauces.
How I made Gourmet Mushroom Fettuccine with Truffle Cream Sauce
This is one of those relatively easy recipes. The most complicated part of the recipe is the slicing. If you’re a mushroom lover like I am then effort it takes to slice the the pound of mushrooms it totally worth it!
The Gourmet Mushrooms in Gourmet Mushroom Fettuccine
I’m calling these Gourmet Mushrooms because the mix contains mushrooms that are fancier than button mushrooms.
I purchased this 1-pound mushroom mix at Costco and it’s called “Organic Specialty Mushroom Blend”. It looks like this:
They’re packed with flavor and are gorgous when sliced. I use the whole pound in this recipe because, well, we love mushrooms!
The mushrooms are sautéed in a little white truffle oil which really brings out the mushroom flavor before adding them to the pasta and sauce.
For the Gluten Free Fettuccine
I used fresh, gluten free fettuccine made by Taste Republic. Taste Republic makes perfect gluten free pastas, and their fettuccine is amazing. You can also find excellent gluten free fresh fettuccine at Trader Joe’s in the refrigerated section.
Remember though, you don’t cook fresh pasta as long as you might shelf stable, dry pasta. It’s a quick few minutes – make sure to read the package directions.
If you’re unable to find fresh, gluten free fettuccine, I recommend getting a brand like Barilla. They make a very good shelf stable gluten free fettuccine as well.
Making the Plant Based Truffle Cream Sauce for the Gourmet Mushrooom Fettuccine
I’ve been making cream sauces using a cream cheese base for a long time. Using cream cheese still keeps the sauce creamy, it just has way fewer calories and less fat than a heavy cream based sauce does.
A while back I came accross the specialty cheeses by the plant based Miyokos brand. If you haven’t check them out yet make sure you do. They make excellent cream cheeses, plant based butters, pourable mozzarella, more traditional plant based cheeses as well as specialty ones. I’m a huge fan of the specialty cheeses escpecially, like the Aged Smoked Gouda, the Aged Herbes De Provence, and particularly the Fresh European Truffle flavor!
The Miyokos Fresh European Truffle Flavor Plant Milk Cheese is what I use to make the incredibly creamy, truffle flavored cream sauce. Made from cashew milk it also contains mushrooms and truffle oil. YUM!
I make the sauce by warming the cheese and whisking it with a little of the fresh fettuccine pasta water. A little salt, pepper and chives and the Truffle Cream Sauce is done!
Here’s the recipe for Gourmet Mushroom Fettuccine with Truffle Cream Sauce
As always, you are the Executive Chef in your kitchen. If you can’t find, or don’t like truffle cream cheese, swap it for a chive or another flavor. Follow the same basic instructions.
If you can’t find fresh pasta you can substitute dry. Make sure to adjust the cook time accordingly.Print
Gourmet Mushroom Fettuccine with Truffle Cream Sauce is rich, creamy, loaded with gourmet mushrooms and truffle flavor. While the result looks incredibly decadent, the cream sauce is made using ready made plant based truffle cream cheese. It’s super simple to make but the flavors are anything but simple. If you’re a mushroom fanatic like I am, this pasta is for you. I’m craving it just looking at the picture!
- 9.5 ounces fresh fettuccine (gluten free), cooked according to the package directions – reserve 3/4 cup pasta cooking liquid
- 16–ounces Organic Specialty Mushroom Blend (gourmet mushrooms), sliced
- 1 tablespoon white truffle oil
- 1 (6.5-ounce) package Miyokos European Truffle Cheese*
- 1 tablespoon dried chives
- 1/2 teaspoon kosher salt
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated parmesan (plant based)
- additional chopped fresh parsley and grated parmesan for garnish
- Heat the truffle oil in a large wok or skillet. Add the sliced mushrooms and saute until soft. Transfer to a medium bowl and set aside.
- Place the truffle cheese into the same skillet and cook over medium/low heat, slowly adding 1/4 cup of the pasta water to the cheese, whisking constantly. When the cheese has dissolved, add another 1/4 cup of pasta water until a smooth sauce is created.
- Return the sauteed mushrooms to the pan, add the remaining 1/4 cup pasta water and stir to heat through.
- Add the cooked fettuccine and toss to completely coat the pasta. Stir in the chives and kosher salt.
- Sprinkle with the fresh parsley and grated parmesan. Serve hot garnished with addtional parsley and grated parmesan.
*If you can’t find Miyokos European Truffle Cheese, feel free to substitute another plant based cream cheese. To make sure you’re getting the awesome truffle flavor, add a little truffle powder or a little more truffle oil to the cream sauce.
- Serving Size:
- Calories: 262
- Sugar: 2.7 g
- Sodium: 296.6 mg
- Fat: 12.2 g
- Saturated Fat: 4.9 g
- Carbohydrates: 29.3 g
- Fiber: 1.9 g
- Protein: 10.7 g
- Cholesterol: 33.4 mg
Keywords: Plant Based, Gluten Free, Plant Milk Cheese, Truffle Pasta, Mushroom Pasta, Pareve, Vegan Gluten Free Recipe, Plant Based Recipe, Truffle Recipe, Dairy Free, Meat Free, Kosher
Here’s how I made Gourmet Mushroom Fettuccine with Truffle Cream Sauce on Instagram!
View this post on Instagram
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