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

  1. Cook pasta, according to package instructions until al dente; frain and set aside
  2. In a pan, heat the WVOO wild mushroom and sage infused olive oil. Add mushrooms and sauté until golden
  3. Add the garlic and sauté for another 2 minutes
  4. Pour in the cream (or creme fraiche); season with salt and pepper
  5. Toss the cooked pasta in the sauce
  6. Serve with fresh sage leaves and a sprinkle of Parmesan
  7. Enjoy!