Linguine with Mushrooms and Truffle Oil

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 30 ml (2tbsp) olive oil
• 50 gram(s) butter
• 3 large garlic cloves, crushed
• 550 gram(s) (1¼lb) large, open field mushrooms, finely chopped
• salt and ground black pepper
• 350 gram(s) fresh linguine pasta or pappardelle pasta
• 2 tablespoon(s) truffle oil (optional)
• 15 ml (1tbsp) chopped fresh sage

Method

1. Heat the oil and butter in a large frying pan, add the crushed garlic and cook for 30sec. Add the mushrooms and cook over a moderate heat for 5-10min or until cooked and all the liquid has evaporated.
2. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions; drain. Add the pasta to the mushroom mixture with the truffle oil, if using, and chopped sage, then toss well. Season and garnish with a few sage leaves, if you like.

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