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Perfect Creamy Morel Mushroom Pasta Recipe with Truffle Salt Elegance

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A luxurious and creamy pasta dish featuring earthy morel mushrooms and a subtle hint of truffle salt, perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 8 ounces (225g) fresh morel mushrooms or 1 ounce (28g) dried morels (rehydrated in warm water)
  • 12 ounces (340g) fettuccine or tagliatelle pasta
  • 3 tablespoons (42g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (60ml) dry white wine (optional but recommended)
  • 1 teaspoon truffle salt (or to taste)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. If using dried morels, soak them in warm water for 20–30 minutes until soft. Drain, reserving the soaking liquid, rinse gently to remove grit, and pat dry. If fresh, clean carefully with a mushroom brush or damp cloth.
  2. Bring a large pot of salted water to a boil. Cook 12 ounces of fettuccine according to package instructions until al dente (8–10 minutes). Reserve 1/2 cup (120ml) pasta water before draining.
  3. Heat 2 tablespoons olive oil and 3 tablespoons unsalted butter in a large skillet over medium heat. Add minced garlic and chopped shallots. Cook for 2–3 minutes until fragrant and translucent, stirring occasionally.
  4. Add morel mushrooms to the skillet. Sauté gently for 5–7 minutes until they release moisture and start to brown lightly. If using reserved soaking liquid, add 1/4 cup (60ml) to deglaze the pan and intensify flavor.
  5. Pour 1/4 cup (60ml) dry white wine into the skillet. Simmer for 2–3 minutes until reduced by half.
  6. Lower heat and stir in 1 cup (240ml) heavy cream. Warm gently for 3–4 minutes, stirring frequently until sauce thickens slightly but remains smooth.
  7. Stir in 1/2 cup (50g) freshly grated Parmesan cheese until melted and smooth. Season with 1 teaspoon truffle salt and freshly ground black pepper to taste, being careful with additional salt.
  8. Add drained pasta to the skillet and toss to coat with sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick. Cook for 1–2 minutes to combine flavors.
  9. Remove from heat, sprinkle 2 tablespoons chopped fresh parsley over the top, toss gently, and serve immediately while warm and silky.

Notes

Keep heat medium-low when adding cream to prevent sauce from breaking. Stir frequently and add cheese off the heat for a smooth sauce. Use reserved pasta water to adjust sauce consistency. Freshly grated Parmesan improves flavor and texture. If using dried morels, save soaking liquid to add flavor. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: morel mushroom pasta, creamy pasta, truffle salt, mushroom pasta recipe, easy pasta recipe, fettuccine, tagliatelle, vegetarian pasta

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