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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
Servings: 4
Course: Dinner
Cuisine: Italian-inspired
Ingredients Method

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

Method
 

Cook the pasta
  1. 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
  1. 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.
  2. Cook until deeply golden and slightly crispy on the edges.
  3. Add garlic and sauté for another 1–2 minutes.
Make the burrata sauce
  1. 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
  1. Lower heat to medium. Pour the burrata sauce into the pan with the mushrooms.
  2. Add cooked pasta and toss to coat, adding more pasta water as needed to loosen the sauce.
  3. Season with salt and pepper.
Finish + serve
  1. Transfer to a serving bowl and top with: torn truffle burrata, parmesan cheese, olive oil, basil
  2. Serve immediately.