Black Truffle Pasta with mushrooms, black garlic, and truffle oil is an easy plant-based Italian pasta recipe that’s flavorful and delicious with no truffles required!
This black truffle pasta recipe is made without expensive truffles, yet it has a rich and complex flavor. It is an Italian truffle “aglio e olio” pasta, which means garlic and oil in Italian. This pasta is quick and easy to make, but it tastes like something you would order at a nice Italian restaurant. You can have it ready in as little as 20 minutes, making it perfect for busy weeknights or date nights.
To give this simple black truffle pasta lots of flavor, I used black garlic, which adds a sweet, savory, balsamic-like flavor, and I used white wine to sauté the mushrooms, then I garnished it with fresh parsley and a little crushed red pepper to add some heat. It is also easy to add extra protein to this black truffle aglio e olio pasta. If I want to keep it a vegan pasta, try adding chopped Italian Herb Walnuts, a sprinkle of Plant Based Parmesan, or Tofu. However, if you are not vegan, you can also add things like Italian Roasted Shrimp to your pasta. This pasta is also wonderful served with an Italian Salad and Garlic Toast, and maybe an Aperol Spritz for fun!
Italian Truffle Pasta Recipe Ingredients
Here are the Italian truffle pasta recipe ingredients you will need, no actual truffles required!
- pasta: Use the pasta of your choice. To keep it low-carb, I used hearts of palm spaghetti.
- mushrooms: I used organic sliced mini bella mushrooms. You can use any fresh mushrooms that you would like. Shiitake and cremini are wonderful and have more flavor, but you could also use white mushrooms or button mushrooms.
- olive oil: Use a high-quality olive oil since it is the primary ingredient of the sauce.
- black garlic: Black garlic adds a subtle sweetness to the pasta. You can use regular garlic as a substitute.
- black truffle oil: Just a little bit adds lots of flavor!
- white wine: I used Sauvignon Blanc, but any dry white wine will work.
- salt & pepper: season with salt and freshly ground black pepper.
Optional Garnish:
- parsley: chopped fresh Italian parsley.
- crushed red pepper: to add a little heat.
- parmesan: Regular or Plant-Based Parmesan Cheese for vegan pasta.
How to Make Black Truffle Pasta with Mushrooms
To make black truffle pasta with mushrooms, first boil your pasta according to the package instructions, and make sure you add salt to your pasta water and reserve the pasta water when finished. While the pasta is cooking, make the Sautéed White Wine Mushrooms. Once the mushrooms are finished, transfer them to a plate or bowl, tent with foil, and set aside.
Add the olive oil to the pan over medium heat. Add the sliced or minced black garlic and sauté for 1 to 2 minutes, being careful not to scorch the garlic. Once the pasta has finished cooking, turn off the heat and use tongs to transfer the pasta to the pan with 1/3 cup of the pasta water. Toss the pasta until it is completely coated. Add the sauteed mushrooms back to the pan, drizzle in the truffle oil, then stir to combine.
Do a taste test, then season with salt and pepper if needed. Garnish with crushed red pepper flakes, freshly chopped parsley. Serve immediately and enjoy!
Black Truffle Pasta
Ingredients
- 12 ounces pasta (pasta of your choice)
- 1 batch Sautéed White Wine Mushrooms
- ¼ cup olive oil
- 6 cloves black garlic (thinly sliced or minced black garlic cloves. You can use regular garlic as a substitute.)
- 2 tablespoons black truffle oil (add more to taste if desired)
- salt and pepper (to taste)
Instructions
- First, boil your pasta according to the package instructions and make the mushrooms. Be sure to add salt to your pasta water and reserve the pasta water when finished. While the pasta is cooking, make the Sautéed White Wine Mushrooms. Once the mushrooms are finished, transfer them to a plate or bowl, tent with foil, and set aside.
- Add the olive oil to the pan over medium heat. Add the sliced or minced black garlic and sauté for 1 to 2 minutes, being careful not to scorch the garlic. Once the pasta has finished cooking, turn off the heat and use tongs to transfer the pasta to the pan with 1/3 cup of the pasta water. Toss the pasta until it is completely coated. Add the sauteed mushrooms back to the pan, drizzle in the truffle oil, then stir to combine.
- Do a taste test, then season with salt and pepper if needed. Garnish with crushed red pepper flakes, freshly chopped parsley if desired. (see notes)
Notes
- parsley: chopped fresh Italian parsley.
- crushed red pepper: to add a little heat.
- parmesan: Regular or Plant-Based Parmesan Cheese for vegan pasta.
Did you make this recipe?
Tag @thesumofyum on Instagram
If you make this Black Truffle Aglio e Olio Pasta recipe, please leave a comment in the comments section below. I would love to hear from you, and I appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
More Pasta and Noodles
- Cajun Shrimp Pasta
- Creamy Italian Ravioli
- Tuscan Shrimp Pasta
- Creamy Mushroom Pasta
- Creamy Chicken Marsala Pasta
- Basil Spinach Pesto Pasta
- Creamy Red Pepper Pasta
- Baked Ravioli
- Creamy Tortellini Soup
- Pumpkin Fettuccine Alfredo
- Creamy Ratatouille Pasta
- Chicken Diavolo Pasta
- Creamy Pesto Pasta
- Caprese Pasta Salad
- Creamy Cauliflower Pasta
- Italian Tortellini Pasta Salad
- Fall Tortellini Pasta Salad
- Creamy Sage Turkey Pasta and Peas
- Instant Pot Spaghetti and Meatballs
- Roasted Cauliflower Pasta
- Sage Butter Ravioli
- Creamy Mushroom Tortellini
- Pasta Primavera
- Vegan Pesto Pasta
- Mushroom Aglio Olio
- Pesto Pasta Salad
- German Spaetzle
Please visit The Scoop for my latest posts, or you can search or browse my Recipe Index to find more yummy recipes.
