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Truffle Butter Mushroom Pappardelle

Creamy, indulgent, and scrumptious Truffle Butter Mushroom Pappardelle that comes together in 30 minutes. A must-do on a special occasion.
4.8 from 5 votes
Prep Time10 mins
Cook Time15 mins
Course Main Course
Cuisine Italian
Servings: 3 servings


  • 8 ounces pappardelle pasta I like Trader Joe's
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter I like KerryGold
  • 3 cloves garlic, chopped
  • 1/2 serrano pepper, sliced lengthwise & sliced
  • 1 shallot, finely chopped
  • 8 ounces baby bella mushrooms, thinly sliced
  • 1 1/2 tbsp all-purpose white flour
  • 1 1/2 cups grass-fed organic whole milk, add very slowly to avoid curdling
  • 3 ounces truffle butter I like Trader Joe's
  • 3/4 tsp salt, more if need be
  • 1/4 tsp black pepper
  • 1/2 cup parmesan cheese, grated
  • 2-3 tbsp chives, finely chopped - more for garnish



  • Begin by boiling a pot of water.
  • Chop the garlic, green chilies, shallots, and thinly slice the mushrooms.


  • Heat up a pan on medium heat, once hot, add oil and unsalted butter.
  • Once the butter and oil melts, add the green chilies and garlic. Saute for 30 seconds.
  • Add the shallots and cook down for 3 minutes, stirring often.
  • Add the sliced mushrooms and season with salt. Saute for 3-4 minutes until soft.
  • While the mushrooms saute, cook the pasta, follow the instructions on the packet. I prefer using pappardelle, linguine or spaghetti would work too.
  • Add flour and cook for 1 minute.
  • Slowly add the milk else it will curdle.
  • Stir well.
  • Add the truffle butter.
  • Season with salt and black pepper. Stir well.
  • Let the sauce heat up for 3-4 minutes. It'll thicken slightly.
  • Once the pasta boils, add it to the cream sauce.
  • Toss gently.
  • This is what you should have.
  • Top with grated parmesan cheese.
  • Garnish with chives.
  • Serve immediately. Truffle Butter Mushroom Pappardelle should be served hot!


* for gluten-free option - use a GF pasta. Instead of white flour, use a GF flour.


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