I boiled up some small pasta and while still hot stirred in a mix I made of:
1/3 a container the four cheese Alfredo sauce
2 TBL of Rolands truffle cream, (the pale one)
3 TBL of heavy cream
Fresh ground black pepper
This I served over sweated large portabella mushrooms with a side of fresh chopped tomatoes and basil.
Next day I had the left over pasta (only two desert spoons of it) cold...Oh! scrumptious.
Wish I could get real truffles here easily.
1/3 a container the four cheese Alfredo sauce
2 TBL of Rolands truffle cream, (the pale one)
3 TBL of heavy cream
Fresh ground black pepper
This I served over sweated large portabella mushrooms with a side of fresh chopped tomatoes and basil.
Next day I had the left over pasta (only two desert spoons of it) cold...Oh! scrumptious.
Wish I could get real truffles here easily.