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–+ servings

Creamy Mushroom Pasta with Truffle Burrata

A rich, creamy mushroom pasta made with blended truffle burrata for a velvety sauce — no heavy cream needed.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: Italian-inspired
Keyword: burrata pasta, creamy mushroom pasta, easy weeknight dinner, truffle pasta
Servings: 4

Ingredients

  • 10 - 11 oz pasta rigatoni, fettuccine, or your favorite
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 16 oz mushrooms sliced (cremini or baby bella work great)
  • 3 –4 garlic cloves sliced
  • 1 4 oz ball truffle burrata (for the sauce)
  • 1 4 oz ball truffle burrata (for serving)
  • 1 cup reserved pasta water more as needed
  • Salt + pepper to taste

Serving

  • parmesan cheese
  • olive oil
  • basil

Instructions

Cook the pasta

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about 1 cup of pasta water before draining.

Brown the mushrooms

  • In a large pan, heat olive oil and butter over medium-high heat. Add mushrooms in a single layer and let them brown undisturbed for a few minutes before stirring.
  • Cook until deeply golden and slightly crispy on the edges.
  • Add garlic and sauté for another 1–2 minutes.

Make the burrata sauce

  • In a blender, combine: sautéed mushrooms and garlic, 1 ball truffle burrata, ½ cup reserved pasta water. Blend until smooth and creamy.

Bring it together

  • Lower heat to medium. Pour the burrata sauce into the pan with the mushrooms.
  • Add cooked pasta and toss to coat, adding more pasta water as needed to loosen the sauce.
  • Season with salt and pepper.

Finish + serve

  • Transfer to a serving bowl and top with: torn truffle burrata, parmesan cheese, olive oil, basil
  • Serve immediately.
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