Pasta with truffle cream and mushrooms
Augusto White truffle sauce (1 jar)
dried pasta (choose your fave)
mushrooms, cleaned & thinly sliced
Freshly grated parmesan cheese
Italian flat leaf parsley, chopped
Augusto Extra Virgin Olive Oil
In a large saute pan heat olive oil over medium heat, add mushrooms and cook until almost soft.
Cook pasta al dente in a pot of salted water. Drain.
Add cooked pasta to the saute pan with the Augusto White truffle sauce. Toss with tongs until pasta is coated.
Distribute evenly between bowls, and top with desired amount of freshly grated parmesan cheese and parsley. Serve immediately.