Ingredients
- 250g Filotea Linguine Pasta
- 2 tbsp WVOO wild mushroom and sage infused olive oil
- 2 cups wild mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup heavy cream or creme fraiche
- Fresh sage leaves and grated Parmesan for garnish
Directions
- Cook pasta, according to package instructions until al dente; frain and set aside
- In a pan, heat the WVOO wild mushroom and sage infused olive oil. Add mushrooms and sauté until golden
- Add the garlic and sauté for another 2 minutes
- Pour in the cream (or creme fraiche); season with salt and pepper
- Toss the cooked pasta in the sauce
- Serve with fresh sage leaves and a sprinkle of Parmesan
- Enjoy!
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