Description
A rich and creamy mushroom truffle Alfredo pasta paired with crispy garlic thyme roasted potatoes. Perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 lb baby potatoes, halved
- 3 cloves garlic, minced
- 1 tbsp fresh thyme
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp truffle oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss potatoes with 1 tbsp olive oil, garlic, thyme, salt, and pepper. Roast for 25-30 minutes.
- Cook pasta according to package instructions. Drain and set aside.
- Heat remaining oil in a pan. Sauté mushrooms until tender.
- Add heavy cream and Parmesan to the mushrooms. Stir until smooth.
- Mix in truffle oil and season to taste.
- Toss cooked pasta with the sauce. Serve with roasted potatoes.
Notes
- Use fresh thyme for best flavor.
- Adjust truffle oil to your preference.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg
Keywords: mushroom truffle Alfredo, garlic thyme potatoes, creamy pasta