Low Sodium Truffle Pasta
Indulge in the luxurious flavors of Low Sodium Truffle Pasta, a decadent yet heart-conscious twist on a classic Italian favorite. This recipe combines tender fettuccine or tagliatelle with a velvety, aromatic truffle cream sauce that’s irresistibly rich, yet surprisingly simple to prepare. By using unsalted butter, low-sodium Parmesan, or even nutritional yeast for a vegan-friendly option, this dish keeps your sodium intake in check without sacrificing flavor. The drizzle of earthy truffle oil transforms the sauce into a gourmet masterpiece, while a hint of fresh lemon juice adds brightness to balance its richness. Ready in just 30 minutes, this elegant pasta is perfect for a quick weeknight dinner or special occasions. Serve it hot, garnished with fresh parsley, for a restaurant-quality meal from the comfort of your kitchen.
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Ingredients
- 12 oz Fettuccine or tagliatelle (preferably whole wheat or gluten-free for added health benefits, optional)
- 3 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan (choose a low-sodium variety or use nutritional yeast for a vegan option)
- 1 tbsp Truffle oil
- 0.25 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 4 quarts Water for boiling pasta
- 1 tsp Lemon juice (optional, for brightness)
Directions
Step 1
Bring a large pot of water to a boil. To keep the dish low sodium, do not salt the pasta water. Add the pasta and cook according to the package instructions until al dente, typically 8–10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1–2 minutes, stirring constantly to avoid burning.
Step 3
Lower the heat to medium-low and pour in the heavy cream. Stir well and let it simmer for 3–4 minutes, allowing the sauce to thicken slightly.
Step 4
Stir in the grated Parmesan (or nutritional yeast for a vegan option) until fully combined and melted. If the sauce is too thick, add the reserved pasta water a tablespoon at a time to reach your desired consistency.
Step 5
Remove the skillet from heat and drizzle in the truffle oil. Stir gently to incorporate its rich, aromatic flavor into the sauce.
Step 6
Add the cooked pasta to the skillet and toss until the noodles are evenly coated with the sauce.
Step 7
Season with freshly ground black pepper to taste. Add optional lemon juice for a bright, tangy contrast to the richness of the sauce.
Step 8
Serve immediately, garnished with chopped parsley if desired. Enjoy your low sodium truffle pasta!
Nutrition Facts
| Serving size | (4560.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2931.2 |
| Total Fat 170.2g | 0% |
| Saturated Fat 94.2g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 404.4mg | 0% |
| Sodium 1933.8mg | 0% |
| Total Carbohydrate 259.8g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 7.1g | |
| Protein 93.9g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 1418.3mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1084.6mg | 0% |
Source of Calories