Low Sodium Truffle Pasta
Indulge in the luxurious yet health-conscious flavors of Low Sodium Truffle Pasta, a creamy, aromatic dish designed to satisfy your cravings without the extra salt. Featuring tender whole wheat or gluten-free fettuccine, this recipe showcases the earthy elegance of truffle oil paired with a silky, low-sodium Parmesan cream sauce. Minced garlic and unsalted butter create a rich base, while a touch of lemon juice adds a bright, tangy contrast. Perfectly balanced and ready in just 30 minutes, this decadent pasta is ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and enjoy a restaurant-quality meal in the comfort of your home!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
Remove the skillet from heat and drizzle in the truffle oil. Stir gently to incorporate its rich, aromatic flavor into the sauce.
Add the cooked pasta to the skillet and toss until the noodles are evenly coated with the sauce.
Season with freshly ground black pepper to taste. Add optional lemon juice for a bright, tangy contrast to the richness of the sauce.
Serve immediately, garnished with chopped parsley if desired. Enjoy your low sodium truffle pasta!
Nutrition Facts
Calories |
2931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 7.1 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1418 mg | 109% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
