Creamy Truffle Mushroom Parmesan Fettuccine

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Bring a large pot of salted water to a boil and briefly cook the konjac noodles according to package instructions, then drain well and set aside.

Step 2

Step 2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes.

Step 3

Step 3. Add the broccoli to the skillet and sauté for 4-5 minutes until bright green and slightly tender.

Step 4

Step 4. Deglaze the pan with the white wine, stirring and cooking for 2 minutes to allow the alcohol to evaporate.

Step 5

Step 5. Reduce the heat to medium and pour in the half and half cream. Simmer for 5 minutes until slightly thickened. Stir in the parmesan cheese until melted and smooth.

Step 6

Step 6. Add the cooked noodles to the skillet, toss to coat, and drizzle in the truffle oil. Stir well to combine, adjusting seasoning with salt and pepper if needed.

Step 7

Step 7. Serve immediately, optionally garnished with extra parmesan.