Truffle Butter Mushroom Pappardelle (no cream, vegetarian)

Creamy, indulgent, and scrumptious Truffle Butter Mushroom Pappardelle that comes together in 30 minutes. A must-do on a special occasion.

February is all about love. This past Valentines Day, Mr. Honey and I decided to stay in, and I made this delicious Truffle Butter Mushroom Pappardelle. Although my husband dislikes mushrooms, he devoured this dish. It must be the truffle butter.

Todays post is all about loving yourself. I know the days leading up to Valentines Day can be especially hard. Believe me, Ive spent many Valentine days alone, but you know whats worse than being single? Being in a relationship and still feeling alone. Its normal to get down around Valentines Day, but just remember to never settle for less than you deserve. Love doesnt always come easy, and some of us wait a little longer to get there, but trust the process. If anything, I hope my story helps you BELIEVE in love a little more.
Truffle Butter Mushroom Pappardelle (no cream, vegetarian)

So today, and every other day celebrate yourself. That could mean so many different things, but for me loving myself looks like this:

  • enjoying a cup of masala chai (surprise)
  • Watching an Indian or Chick Flick movie
  • Watching The Bachelor (my guilty pleasure)
  • Cooking something exciting
  • Baking from scratch
  • Lighting a scented candle
  • Grabbing coffee and dessert with a friend
  • Spoiling myself with a gift
  • Spending the entire day in New York City when I can
  • Sitting on my swing and destressing
  • Taking an afternoon nap
  • Reading your DMs on Insta and smiling you guys make me happy with your sweet messages

Truffle Butter Mushroom Pappardelle (no cream, vegetarian)

And now sharing this delicious and slightly healthier version of Truffle Butter Mushroom Pappardelle. My version is made without cream, however, I do use milk and truffle butter, of course. Oh yes, and its Mr. Honey approved.
Truffle Butter Mushroom Pappardelle (no cream, vegetarian)

truffle butter mushroom pappardelle is:

Scrumptious
Indulgent
Heavenly
Creamy
Delicious
Made with No Cream
Vegetarian
Gluten-Free Option (use GF pasta and almond flour instead of white flour)
Truffle Butter Mushroom Pappardelle (no cream, vegetarian)

how to make truffle butter mushroom pappardelle recipe step by step?

Prep

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

Cook

1. Heat up a pan on medium heat, once hot, add oil and unsalted butter.
2. Once the butter and oil melts, add the green chilies and garlic. Saute for 30 seconds.
3. Add the shallots and cook down for 3 minutes, stirring often.
4. Add the sliced mushrooms and season with salt. Saute for 3-4 minutes until soft.

5. While the mushrooms saute, cook the pasta, follow the instructions on the packet. I prefer using pappardelle, linguine or spaghetti would work too.
6. Add flour and cook for 1 minute.
7. Slowly add the milk else it will curdle.

8. Stir well.
9. Add the truffle butter.
10. Season with salt and black pepper. Stir well.
11. Let the sauce heat up for 3-4 minutes. Itll thicken slightly.

12. Once the pasta boils, add it to the cream sauce.
13. Toss gently.
14. This is what you should have.
15. Top with grated parmesan cheese.

16. Garnish with chives.
17. Serve immediately. Truffle Butter Mushroom Pappardelle should be served hot!


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.

  • 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

Prep

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

Cook

  1. Heat up a pan on medium heat, once hot, add oil and unsalted butter.
  2. Once the butter and oil melts, add the green chilies and garlic. Saute for 30 seconds.
  3. Add the shallots and cook down for 3 minutes, stirring often.
  4. Add the sliced mushrooms and season with salt. Saute for 3-4 minutes until soft.
  5. While the mushrooms saute, cook the pasta, follow the instructions on the packet. I prefer using pappardelle, linguine or spaghetti would work too.
  6. Add flour and cook for 1 minute.
  7. Slowly add the milk else it will curdle.
  8. Stir well.
  9. Add the truffle butter.
  10. Season with salt and black pepper. Stir well.
  11. Let the sauce heat up for 3-4 minutes. Itll thicken slightly.
  12. Once the pasta boils, add it to the cream sauce.
  13. Toss gently.
  14. This is what you should have.
  15. Top with grated parmesan cheese.
  16. Garnish with chives.
  17. 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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