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Creamy Truffle Garlic and Mushroom Fettuccine
Experience a symphony of flavors with our Creamy Truffle Garlic and Mushroom Fettuccine. In just a half hour, relish the earthiness of mushrooms balanced by the heat of garlic and subtly elevated by the distinctive taste of truffle salt. The dish is finished with a hint of creaminess brought by parm...
1
45 min
TOTAL TIME
686
CALORIES
$2.19
PER SERVING
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Ingredients
Directions
9 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Heat olive oil and one tablespoon butter in a large skillet over medium-high heat.
2
Add the sliced mushrooms and minced garlic to the skillet.
3
Season with truffle salt and sauté for 2 minutes, stirring constantly till the mushrooms have softened.
4
In a large pot of boiling salted water, cook the fettuccine according to package instructions. Drain the pasta, reserving 1/2 cup of pasta water.
5
Add the drained pasta to the mushrooms skillet. Spread the remaining butter on top, pour in the pasta water and sprinkle with the truffle salt.
6
Heat over medium flame until the butter has melted and the pasta is heated thoroughly.
7
Next, stir the finely shredded Parmesan cheese in and mix until the pasta is evenly coated.
8
Adjust your seasoning with more truffle salt if needed.
9
Serve this creamy mushroom fettuccine sprinkled evenly with thin-chopped green onions.
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Health Info
Macros
63g
CARBS
31g
FAT
38g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
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