Creamy Linguine w/ Chestnut Mushrooms

Creamy linguine with Truffle tapenade! YUMMM

Creamy linguine with Truffle tapenade! YUMMM

I’m crazy about all thing’s truffle. Cheese, sauce, pasta or tapenades. And though real truffles taste slightly different, I’m not a snob when using a store-bought tapenade or paste from the store. Try this out and thank me later!

>>After this pasta you'd wanna try out my Truffle Grilled Cheese

Creamy Linguine w/ Chestnut Mushrooms

  • Prep: 10 min
  • Total: 25 min

  • Vegetables


- 125 gr cooked linguine (mine was with truffle flavor + don’t throw away the pasta water!)
- 2 tbsp olive oil or truffle oil
- 1 small shallot (finely sliced)
- 2 garlic cloves (minced)
- 2 tbsp truffle tapenade (mine is from Urbani Tartufi, use less or more)
- 200 ml cream
- ⅛ cup pasta water
- ¼ Parmesan cheese (grated) 
- salt & pepper to taste

For garnish:
- 2 big chestnut mushrooms (finely sliced and lightly sauteed in truffle oil, seasoned with salt & pepper)
- parsley (finely chopped)
- extra Parmesan cheese


  1. Cook the pasta according the package instructions and set this aside.

  2. Add olive oil to a pan and cook the finely sliced shallot on medium heat.

  3. After a few minutes add the cream, garlic and truffle tapenade. Mix well before you add the Parmesan cheese and water. Cook the sauce until you see bubbles and add your pasta.

  4. Toss and turn and season with salt & pepper. Serve with sauteed chestnut mushrooms (optional) and garnish with parsley and extra Parmesan cheese.

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