Description
A rich and creamy wild mushroom truffle Alfredo pasta served with crispy garlic thyme roasted potatoes.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp truffle oil
- 1 cup wild mushrooms (sliced)
- 2 cloves garlic (minced)
- 2 tbsp butter
- 1 lb baby potatoes (halved)
- 1 tbsp fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic, thyme, salt, and pepper. Roast for 25 minutes until crispy.
- Cook fettuccine according to package instructions. Drain and set aside.
- In a pan, melt butter and sauté mushrooms until tender. Add garlic and cook for 1 minute.
- Pour in heavy cream and simmer for 3 minutes. Stir in Parmesan cheese until melted.
- Add truffle oil and cooked pasta. Toss to coat evenly.
- Serve the Alfredo pasta with roasted potatoes on the side.
Notes
- Use mixed wild mushrooms for a deeper flavor.
- Adjust truffle oil to taste—it has a strong aroma.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 5g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 120mg
Keywords: wild mushroom truffle Alfredo, garlic thyme potatoes, creamy pasta