Rotini with Mushrooms & Truffle Oil
This easy rotini pasta with mushrooms and truffle oil is a simple gourmet dinner made with buttery sautéed mushrooms, garlic, fresh thyme, and a finishing drizzle of truffle oil. Cozy, elegant, and ready in under 20 minutes, it’s perfect for busy weeknights or an at-home date night.
- Prep Time: 5 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 20 minutes
- Category: DINNER | PASTA
- Method: STOVETOP
- Cuisine: VEGETARIAN | ITALIAN INSPIRED
- Diet: Vegetarian
Ingredients
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12 oz rotini pasta
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16 oz baby bella mushrooms, sliced
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3 tbsp butter
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3 cloves garlic, minced
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5 sprigs fresh thyme
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1–2 tsp truffle oil (to taste)
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Salt & black pepper, to taste
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Pecorino Romano cheese, freshly grated (for serving)
Instructions
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Bring a large pot of salted water to a boil. Cook rotini until al dente according to package directions. Reserve ½ cup pasta water, then drain.
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While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms and thyme. Season with salt and pepper and sauté until mushrooms are tender and lightly browned.
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Add garlic and cook for 30 seconds, just until fragrant.
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Remove skillet from heat and drizzle in truffle oil.
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Add cooked rotini to the skillet and toss to combine. Add a splash of reserved pasta water if needed to loosen.
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Serve warm topped with grated Pecorino Romano and cracked black pepper.
Notes
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Truffle oil is best added off the heat to preserve flavor.
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A little truffle oil goes a long way — start small and add more if desired.
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Easily add protein like grilled chicken or shrimp if desired.