If you’re wondering what to serve with your truffle pasta, you’ve come to the right place.
In this article, I list 39 of the most popular side dishes for truffle pasta.
In a rush? Here’s the short answer.
The best dishes to serve with truffle pasta are seared scallops, lamb chops, broccoli rabe, marinated olives, or portobello mushrooms. For salad options, go for a simple arugula salad or a bitter radicchio salad. For fancy options, go for poached lobster or chateaubriand.
Ready? Let’s jump right in.
These seared scallops are a great addition to your truffle pasta.
Most people are scared to cook scallops at home, but it’s actually pretty easy. The trick is to get your pan super hot so the scallops instantly sear when you drop them in the pan.
This will guarantee you golden, caramelized crusts with deliciously tender insides.
Why we love this recipe: it yields restaurant-quality scallops.
Arugula salad with fennel
With an indulgent dish like truffle pasta, you can never go wrong with having a fresh, crisp salad on the side.
And this arugula salad is a great option.
The combination of peppery greens, slightly sweet fennel, and a zesty lemon vinaigrette is exactly what you need to cut through the rich pasta.
Why we love this recipe: you only need five ingredients.
Grilled portobello mushrooms
Can’t get enough of mushrooms?
Beef up your truffle pasta with these meaty portobellos.
They’re already loaded with umami, but a simple marinade takes them to another level.
Pro tip: the recipe recommends scoring the tops of the caps for extra tasty, tender mushrooms.
Why we love this recipe: it’s transforms a simple ingredient into something special.
You’ll need to plan ahead with this recipe because it involves over 24 hours of resting time.
But it’s well worth the wait once you taste those delightfully crispy crusts and light, fluffy insides.
And don’t forget to save a piece to mop up the last bites of sauce once you’ve finished off your truffle pasta.
Why we love this recipe: it’s highly detailed so even beginner bakers will be able to follow it.
Classic French chateaubriand
Planning to whip up truffle pasta for a dinner party? Complete the meal with roasted chateaubriand.
It’s an expensive cut of beef, so you don’t need much to make it perfect – just a deliberate seasoning of salt and pepper.
For medium rare, roast the tenderloin for 12-14 minutes.
Why we love this recipe: it’s a show-stopping centrepiece.
Instead of a side, why not start with some nibbles?
Something like a bowl of marinated olives is perfect.
They’ll give the guests something to snack on if you need extra time in the kitchen, and you can prep them ahead of time so there’s no added stress on the day.
Why we love this recipe: there’s zero hands on cooking.
Sauteed broccoli rabe
Also called rapini, this classic Italian side dish is usually served with heavy dishes like pasta.
The natural bitterness from your broccoli rabe will be an excellent contrast to the earthy truffle and cream sauce.
If you find broccoli rabe tends to be a bit too bitter for your taste, you can blanch it first to mellow out the taste.
Why we love this recipe: it can be on the table in 15 minutes.
Sauteed broccoli rabe
Fire up the oven
Broccoli rabe with white beans and cheddar breadcrumbs
Skip the broccoli rabe
Lemon garlic broccolini
Butter poached lobster
There are various ways to cook lobster tails, but poaching them in butter has to be my favorite.
It’s a simple, no-frills method that makes the meaty lobster tails even more decadent.
The truffle pasta combined with buttery, sweet lobster tails is guaranteed to taste exquisite.
Why we love this recipe: it’s luxurious food that’s super easy to make.
Radicchio endive salad
Not a fan of peppery arugula? A bitter leaf like radicchio or endive is another refreshing choice.
This salad will bring a bright pop of color to the plate, and it can be ready in 10 minutes!
It’s also easy to prep ahead of time, just keep the salad and the dressing separate until right before service.
Why we love this recipe: it ideal for winter or fall.
These zucchini noodles will blend into your truffle pasta so well that you’ll easily be able to hide them from fussy eaters.
But if you want them to stand out a bit more, simply cut them thicker!
Tip: add the zoodles at the very end of the cooking process to keep them crunchy.
Why we love this recipe: it’s got a few great tips to avoid watery noodles.
Pan-seared lamb chops
Like steaks, you don’t need to do much with lamb chops.
The key to perfect chops is to salt the meat generously, use a high heat, and baste the meat with plenty of butter to keep it moist.
Psst… you can also french the bone for a more elegant presentation.
Why we love this recipe: it looks and tastes like it came from a five-star restaurant.
Greek lemon chicken
Give your truffle pasta a healthy protein boost with this grilled chicken.
This recipe uses boneless chicken breasts, which have a reputation for bland and dry. But that’s because people aren’t flavoring them right!
The herby lemon marinade in this recipe adds flavor and acts as a tenderizer, ensuring you have perfectly moist meat.
Why we love this recipe: it’s budget-friendly.
Peas and pancetta
Peas and pancetta is a scrumptious combination you can enjoy mixed into your truffle pasta.
It’s perfectly balanced with sweet and salty notes.
And the vibrant green color pops off the plate too.
All it takes is some chopped garlic, white wine, and shaved parmesan to make this simple veggie dish super flavorful.
Why we love this recipe: it’s bright, light, and summery.
The best side dishes to serve with truffle pasta
- Seared scallops
- Arugula salad with fennel
- Grilled portobello mushrooms
- Focaccia bread
- Classic French chateaubriand
- Marinated olives
- Sauteed broccoli rabe
- Butter poached lobster
- Radicchio endive salad
- Zucchini noodles
- Pan-seared lamb chops
- Greek lemon chicken
- Peas and pancetta
What To Serve With Truffle Pasta
- 1 portion truffle pasta
- Prepare your truffle pasta according to your favorite recipe.
- In the meantime, choose one of the following sides to serve alongside it.
- Side dishes include: seared scallops, arugula salad with fennel, grilled portobello mushrooms, focaccia bread, classic french chateaubriand, marinated olives, sauteed broccoli rabe, butter poached lobster, radicchio endive salad, zucchini noodles, pan-seared lamb chops, greek lemon chicken, and peas and pancetta.
- Serve immediately and enjoy!