Truffle Mushroom Pasta
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Main Course
Cuisine: American, Italian
Keyword: alfredo pasta recipe, carbonara recipe
Servings: 3 people
Calories: 562kcal
Author: Vanjo Merano
- ½ lb. Fettuccine
- 35 grams Knorr Cream of Mushroom
- 8 ounces baby bella mushroom sliced
- ¼ cup heavy whipping cream
- 1 teaspoon truffle oil
- 1 sprig rosemary chopped
- 2 tablespoons parsley chopped
- 3 tablespoons butter
- ¼ cup parmesan cheese grated
- 1 ½ cups water
- 1 tablespoon olive oil
- Ground black pepper to taste
Cook the fettuccine based on package instructions. Set aside.
Make the sauce by melting butter in a pan. Add the olive oil.
Sauté the mushrooms until soft.
Combine Knorr Cream of mushroom and water. Mix well. Pour the mixture into the pan and add the rosemary. Cook for 10 minutes using the lowest heat setting.
Pour the heavy cream and add truffle oil. Season with ground black pepper and parmesan cheese.
Toss-in the fettuccine making sure that it completely gets coated with the sauce.
Transfer to a serving plate. Sprinkle parsley and top with more parmesan.
Share and enjoy!
Calories: 562kcal | Carbohydrates: 58g | Protein: 16g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 257mg | Potassium: 568mg | Fiber: 3g | Sugar: 3g | Vitamin A: 979IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 2mg