MUSHROOM TRUFFLE ALFREDO
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/files/IMG_1914-2.jpg?v=1691344270)
1. Bring a large pot of salted water up to a boil. Once boiling, add in your pasta and let cook ~ 9-10 minutes or until βal denteβ (where there is little to no crunch when tasting a piece). Before you strain your pasta, keep ΒΌ of the pasta water off to the side. Strain and set aside.
2. Remove your veggies and cut them as shown below.
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/files/IMG_1915-2.jpg?v=1691344270)
3. Bring a large pan with a splash of oil up to medium-high heat. Once hot, add in your diced shallot and let cook for ~ 2 minutes or until starting to soften. Add your mushroom and cook for another ~ 5-6 minutes or until brown around the edges.
4. Add in your spinach, pasta, Alfredo sauce + ΒΌ pasta water (if you forgot, add 2 tbsp of regular water). Let cook for another 4-5 minutes until all the sauce and liquid are sticking to the noodles + vegetables.
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/files/IMG_1917-2.jpg?v=1691344270)
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/files/IMG_1918-2.jpg?v=1691344270)
5. Transfer to a bowl and garnish with your parsley, hemp parm, a pinch of salt, pepper and a drizzle of olive oil.
6. ENJOY!
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/files/IMG_1919-2.jpg?v=1691344270)