Truffle Mushroom Pasta

Whip up this super simple Mushroom Pasta in minutes, effortlessly elevated with our Buttered Truffle Oil. A gourmet twist on a classic favourite!

Recipe developed by Mel, Thrive Wholesome Nutrition


  • 1 Shallot, finely chopped
  • 2 Garlic Cloves, crushed
  • 600g Mushrooms, we used portabella, large flat, and button mushrooms, roughly chopped
  • 1 Tbsp Lemon Juice
  • 2-3 Tbsp Rich Glen Buttered Truffle Oil
  • 1 Tbsp Rich Glen Signature olive oil
  • 1-2 Sprigs Rosemary, finely chopped
  • Salt & Pepper, to season
  • Some Parsley, to garnish
  • Some Parmesan Cheese, to serve (optional)


  1. In a large frying pan, add olive oil, shallots, garlic, and rosemary, and cook until golden and fragrant. Remove from the pan and set aside.
  2. To the same pan, add the Buttered Truffle Oil and the mushrooms, and toss to combine, cooking until tender and golden.
  3. While the mushrooms are cooking, cook the pasta according to packet instructions, then set aside, but leave it in the pasta water.
  4. Once the mushrooms are cooked, add in the shallots and garlic mixture, along with lemon juice, and mix through.
  5. Using tongs, remove the pasta from the water and add it to the mushrooms. You can also add about ¼ cup of pasta water to the dish if it's a little dry.
  6. Heat through and then remove from the heat, serve in the same pan or a large shallow serving dish.
  7. Garnish with Parmesan Cheese and parsley. Add another drizzle of lemon juice and cracked black pepper, and serve while warm.

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