Truffle Pasta with Homemade Truffle Salsa
Truffle pasta with homemade truffle salsa is a vegetarian dish that tosses truffle tagliatelle with grated parmesan, veggie cream, and a blended mushroom-and-truffle-oil salsa. The salsa simmers for 15-20 minutes, then the boiled pasta is finished in the pan for 2-3 minutes. Ready in about 30 minutes.
Truffles are one of my favorite ingredients in the world. They are super flavorful and surprisingly easy to use, and they have the power to elevate something as simple as plain boiled pasta to a whole new level. I am all for it.
This recipe was born because I was craving a truffle-rich dish one day and wanted to put some fresh truffle tagliatelle to good use. Since I did not have access to “real” truffles, I made a homemade truffle salsa from brown button mushrooms and a really good truffle oil, then combined it with veggie cream and a bit of parmesan. The result is a pasta dish bursting with flavor.
This Recipe Works If You Need
- A quick, restaurant-style lunch you can put together in about 30 minutes.
- An easy way to enjoy truffle flavor without buying expensive fresh truffles.
- A make-ahead salsa that gives you several meals from one batch.
- A comforting vegetarian pasta for when your schedule is packed.
- A way to use up brown button mushrooms sitting in your fridge.
Why You’ll Love This Recipe
- Big truffle flavor on a budget — mushrooms plus good truffle oil mimic the aroma of real truffles for a fraction of the cost.
- Mostly hands-off — the salsa cooks under a lid for 15-20 minutes while you boil the pasta.
- Make-ahead friendly — one batch of salsa gives you enough for an entire month of pasta dinners.
- Creamy without heavy cream — veggie cream keeps the sauce silky and light.
- Simple pantry method — no special equipment beyond a pan and a blender.
- Easy to customize — swap the pasta shape or the cream to suit what you have.
Ingredient Notes
Truffle tagliatelle is the base of the dish. The ones with little pieces of truffle worked into the dough add the most flavor, but you can use regular tagliatelle as well. You will need 200 g (7 oz).
Brown button mushrooms form the body of the homemade salsa. You will use a full 500 g (17.5 oz), washed and sliced, then cooked down and blended into a paste. Brown buttons bring a deeper, earthier flavor than white mushrooms.
Truffle oil is what carries the truffle aroma, so quality matters here. Use 5 tablespoons of a really intensely flavored truffle oil; many cheap bottles have almost no taste, so it is worth finding one you trust.
Grated parmesan cheese adds a salty, savory finish. You will need 50 g (½ cup), some stirred into the pasta and a little reserved for serving on top.
Rice or soy veggie cream makes the sauce creamy. You will need 200 ml (7 oz). Regular cooking cream works too, but the veggie versions keep the dish lighter.
Butter, onion, garlic, thyme, and white wine build the savory base of the salsa. One tablespoon of butter, one small chopped onion, five crushed garlic cloves, a teaspoon of thyme, and 2-3 tablespoons of white wine all cook down with the mushrooms before blending.
Tips
- Cook the mushrooms with the lid on for the full 15-20 minutes so they release their moisture and soften before blending.
- Add the truffle oil after blending, not during cooking, so its aroma stays fresh and intense.
- Use only 4-5 tablespoons of salsa for this pasta — the rest is meant to be saved for later.
- Finish the pasta in the pan for just 2-3 minutes on medium heat so the cream does not split.
- Serve with extra grated parmesan and freshly crushed black pepper on top for the best taste.
Substitutions and Variations
- Pasta: swap truffle tagliatelle for regular tagliatelle or plain pasta — the flavor will be a little less intense but still delicious.
- Cream: use rice or soy veggie cream, or regular cooking cream if you prefer.
- Cheese: use a vegan parmesan if you want to lighten the dairy, then sprinkle it on top the same way.
- Serving: add a green, light salad on the side for extra texture and freshness.
Storage and Make Ahead
You can store the homemade truffle salsa in a jar in the fridge for up to one month. Alternatively, freeze it in small cubes using an ice tray and keep it for longer; whenever you need it, take it out, add it straight to the pan, and serve it with your pasta. Since you only use 4-5 tablespoons per serving of pasta, one batch goes a long way.
This truffle salsa is a handy base to keep on hand. If you enjoy cooking with fungi, take a look at our guide on how to cook mushrooms, and try it over more pasta dishes like our oyster mushroom spaghetti with tomato and basil sauce. For more easy pasta ideas, browse our collection of vegan pasta recipes.
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Creamy Truffle Pasta with Homemade Truffle Salsa
Ingredients
- 200 g truffle tagliatelle you can use regular tagliatelle, but the ones with little pieces of truffle add more flavor
- 50 g parmesan cheese grated
- 200 ml rice or soy veggie cream you can also use regular cooking cream
For the truffle salsa:
- Note: you’ll only use 4-5 Tbsp truffle salsa for this pasta the rest you can keep in the fridge for other recipes
- 500 g brown button mushrooms
- 5 Tbsp truffle oil
- 1 Tbsp butter
- 1 small onion chopped
- 5 garlic cloves crushed
- 1 tsp thyme
- 2-3 Tbsp white wine
- salt and pepper to taste
Instructions
- Boil the pasta according to the package instructions until al dente, then drain.
Prepare the truffle salsa:
- Wash the mushrooms and cut them into slices.
- Melt 1 Tbsp butter in a large pan or saucepan over medium heat. Cook the onion and garlic until softened and fragrant, then add the mushrooms and white wine.
- Add salt, pepper, and thyme, cover with the lid, and cook for 15-20 minutes, until the mushrooms are tender and have released their liquid.
- Transfer the cooked mushrooms to a blender and blend until a smooth paste forms. Stir in the truffle oil, then spoon the salsa into a jar.
- Once the pasta is drained, add it to a large pan.
- Add the grated parmesan, the veggie cooking cream, and 4-5 Tbsp of the truffle salsa. Toss to coat and cook over medium heat for 2-3 minutes, until heated through and creamy.
- Serve topped with extra grated parmesan and freshly cracked black pepper.
Notes
Frequently Asked Questions
Yes. This recipe uses a homemade truffle salsa made from brown button mushrooms blended with a high-quality truffle oil instead of fresh truffles. The mushrooms provide an earthy base while the truffle oil carries the aroma, giving you a strong truffle flavor for a fraction of the cost.
As written, this truffle pasta is vegetarian because it includes grated parmesan cheese and a tablespoon of butter. To make it vegan, swap the parmesan for a vegan version, use a plant-based butter, and keep the rice or soy veggie cream.
Truffle oil works with many dishes beyond pasta, including pasta sauces, roasted vegetables, mashed potatoes, and eggs. In this recipe it is blended into the mushroom salsa, where its aroma infuses the whole dish.
Stored in a jar in the fridge, the homemade truffle salsa keeps for up to one month. For longer storage, freeze it in small cubes using an ice tray and add a cube straight to the pan whenever you need it.
Many inexpensive truffle oils have very little taste, so the oil you choose makes a big difference. Look for an intensely flavored, high-quality truffle oil and add it after blending the mushrooms rather than during cooking, so its aroma stays fresh and strong.
Truffle tagliatelle, especially the kind with little pieces of truffle worked into the dough, gives the most flavor. Regular tagliatelle or plain pasta works too, though the truffle taste will be slightly less intense.
I absolutely LOVE truffles and this recipe satisfied all my cravings! ❤️ Thank you for the inspiration!