Sometimes, you just want to enjoy a decadent pasta dish… (and this is it)!


  • 3 tbsp unsalted butter
  • 1 chopped shallot
  • 8 oz of sliced assorted cremini, shiitake, and white mushrooms
  • 2 large garlic cloves
  • 3 thyme springs
  • 9 oz mini tomatoes (or other small tomatoes, like cherry)
  • ⅔ white wine
  • 1¼ cup whipping cream
  • 1 tbsp white truffle oil
  • salt and pepper to taste
  • linguine (or other pasta of your choice)
  • baby arugula or arugula micro greens to top
  • parmesan cheese for serving


  1. Melt 2 tbsp of the butter over medium-high heat in a deep pan. Meanwhile cook pasta according to package directions.
  2. Add chopped shallot and cook for about 3 minutes until soft. Add last tablespoon of butter until melted and then add mushrooms, garlic, and thyme springs. Lower temperature to medium heat and cook stirring often for about 5 minutes or until mushrooms are soft.
  3. Add tomatoes and continue cooking about 4-5 minutes more. Add white wine and simmer for 5-6 minutes until it has reduced to about half.
  4. Remove thyme springs. Add cream, season with salt and pepper and cook for additional 2 minutes. Remove from heat and stir in truffle oil.
  5. Serve over linguine pasta. Top with arugula and fresh parmesan cheese.

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NatNat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.