Pasta with Truffle Cream Sauce

• 8 oz penne or short pasta*
• 2 Tbsp olive oil*
• 4 Tbsp butter
• 1/2 cup Vidalia onion, minced
• 4 oz sliced mushrooms*
• 1/2 cup white wine*
• 1/4 cup Stonewall Kitchen Truffle Spread*
• 1/3 cup light cream
• Salt & pepper to taste
• 2 Tbsp chopped fresh herbs, such as chives, parsley or basil
• Parmigiano-Reggiano*

Cook pasta according to package instructions. Reserve 1 cup of pasta water. Drain pasta & set aside.

Heat olive oil & butter in a large saute pan over medium heat. Saute onion until tender and translucent, but not brown. Add mushrooms & cook until tender. Add white wine & simmer 2-4 minutes. Add truffle spread, cream & season with salt, pepper & herbs. Add pasta to sauce & toss. As pasta absorbs the sauce, add enough reserved pasta water to make a creamy sauce.

Serve topped with Parmesan shaved thin using a vegetable peeler.

*Products can be found at Vine & Olive