Creamy Linguine w/ Chestnut Mushrooms

Prep Time 10

Cook Time 15

Total Time 25

125 gr cooked linguine mine was with truffle flavor + don’t throw away the pasta water!
2 tbsp olive oil or truffle oil
1 small shallot finely sliced
2 garlic cloves minced
2 tbsp truffle tapenade mine is from Urbani Tartufi, use less or more
200 ml cream
⅛ cup pasta water
¼ Parmesan cheese (grated)
salt & pepper to taste
For garnish:
2 big chestnut mushrooms finely sliced and lightly sauteed in truffle oil, seasoned with salt & pepper
parsley (finely chopped) finely chopped
extra Parmesan cheese

Cook the pasta according the package instructions and set this aside.
Add olive oil to a pan and cook the finely sliced shallot on medium heat.
After a few minutes add the cream, garlic and truffle tapenade. Mix well before you add the Parmesan cheese and water. Cook the sauce until you see bubbles and add your pasta.
Toss and turn and season with salt & pepper. Serve with sauteed chestnut mushrooms (optional) and garnish with parsley and extra Parmesan cheese.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!