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Spinach and Truffle Mushroom Pasta

chickpea linguine with mushrooms and spinach in truffle mushroom pasta

Spinach and Truffle Mushroom Pasta may sound super fancy, but believe it or not, you can have this dish ready in under 30 minutes!

If you’re looking for the perfect quick and easy weeknight meal, look no further! You’ll come back to this truffle mushroom pasta time and time again because it’s just so good and so easy!

truffle mushroom pasta closeup

I know you’re going to love this truffle pasta

I love any recipe that helps me get dinner on the table in no time. Or better yet, any recipe that I know my family loves and doesn’t add a ton of stress to my daily routine.

My truffle mushroom pasta recipe doesn’t require any sort of meal prep ahead of time and will literally be done and ready to serve in under 30 minutes.

Since we are using a bean-based pasta, you don’t have to add a meat protein, but you certainly can if you’d like. Any sort of chicken or seafood would pair well with this.

truffle mushroom pasta in white bowl

What is a truffle and what does it taste like?

Just to clear up any confusion, no, we’re not putting chocolate in our pasta. I’m not talking about THAT kind of truffle.

A truffle is a fungi, like mushrooms. But instead of growing above ground, they grow underground often near tree roots. They can be hard to find and even harder to grow, so they tend to be quite expensive.

Because truffles are so expensive, we’re going to use regular baby bella mushrooms in this truffle pasta recipe, and rely on a truffle oil as the base for our sauce.

Truffle oil will last you a lot longer, has great flavor, and is a lot less expensive!

I really like this article if you’re interested in learning more about truffles.

chickpea lingunie in white bowl for truffle mushroom pasta

How to use truffle oil

Truffle oil is usually compromised of a very neutral base oil, like grapeseed, sunflower, or olive oil. That base oil is then infused with a truffle flavor. The truffle flavor can either be authentic from black or white truffles, or synthetic. It varies by brand.

Truffle oil is great for adding “that little something extra” to traditional dishes or creating a whole new flavor profile for tried and true favorites.

Generally speaking, you can sub in truffle oil to any recipe that uses low to medium heat. It’s also perfect for salad dressings and sauces like we do in this truffle mushroom pasta.

truffle oil for truffle mushroom pasta

Is truffle oil vegan?

Yes, truffle oil is vegan. It is made completely from plant based ingredients, even those varieties that use synthetic flavors.

Tips to make the best mushroom truffle pasta recipe

The truffle oil is what really gives this dish it’s unique flavor, splurge a little and make sure to get a good one!

Also, opt for a bean based pasta to add protein and reduce the carbohydrate count a bit.

And don’t skimp on the greens in your truffle mushroom pasta. The added fiber, vitamins, minerals, and texture variants just put the dish over the top!

chickpea linguine for truffle mushroom pasta

What to serve with truffle pasta

This truffle mushroom pasta goes perfectly with spinach as we show below in the instructions, but it also would pair really well with any type of seafood, especially salmon or shrimp.

truffle mushroom pasta in stainless steel skillet on wood cutting board with parmesan cheese block
Spinach and Truffle Mushroom Pasta may sound super fancy, but believe it or not, you can have this dish ready in under 30 minutes!
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Rate this recipe!

4.60 from 10 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: truffle mushroom pasta
Servings: 4
Carbohydrates: 46g


  • 8 oz linguine pasta I recommend a bean based pasta for stable blood sugars post meal
  • ¼ cup truffle oil
  • 8 oz baby mushrooms sliced
  • 1 Tbsp minced garlic
  • ½ tsp sea salt reduce this amount if you need a lower sodium meal
  • ½ tsp black pepper
  • 1 cup whole milk
  • 5 oz parmesan cheese shaved
  • 6 oz baby spinach


  • Cook your pasta according to the package instructions. (Note: If you are using bean-based pasta, rinse your pasta after draining it.) Set your pasta aside.
  • While your pasta is cooking, in a large skillet, combine 2 Tbsp of your truffle oil, mushrooms, garlic, salt, and pepper. Mix until the mushrooms are fully coated and saute for about 10-12 minutes until they have turned a dark brown. Remove the mushrooms from the heat.
  • Also, while the pasta is cooking and the mushrooms are sauteing, combine the whole milk and parmesan cheese in a small sauce pan and heat on low to medium heat until the cheese is fully melted and combined, stirring occasionally. Add in your remaining 2 Tbsp of truffle oil and stir to combine with a whisk. Let the cheese sauce heat for 3-4 more additional minutes.
  • Pour the cheese sauce over the mushrooms in the large skillet and stir.
  • Add the baby spinach to your skillet with the mushroom cheese sauce until the spinach starts to wilt. (You can turn your stovetop burner to simmer or low if the spinach needs some help cooking down.) This should only take 2-3 minutes.
  • Once the spinach has cooked down, add in your pasta, then stir and enjoy!


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
The nutrition facts above were calculated using Banza Chickpea Pasta Linguine.


Serving: 1serving | Calories: 540kcal | Carbohydrates: 46g | Protein: 29g | Fat: 29g | Saturated Fat: 9g | Sodium: 943mg | Fiber: 8g | Sugar: 5g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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One Response

  1. 5 stars
    My boyfriend and I made this tonight, so easy, tastes sooo elegant and heavenly! Definitely a favorite and going in the rotation!!

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