Truffle Mushroom Pasta

This is a hearty vegetarian, gluten-free, and nutrient-dense dish thanks to using nonoPASTA (which is gluten-free with added adaptogens) instead of a traditional wheat pasta.

INGREDIENTS
Olive oil
1 tbsp garlic, minced
1 lb baby bella mushrooms, quartered
Truffle oil
Splash of white wine
1 tbsp Kerrygold butter
1 bag nonoPASTA™ gluten-free pasta (available on Amazon)
Arugula
Parmesan cheese

DIRECTIONS
Bring a large pot of water to a boil and salt generously. While that’s coming to temp, warm olive oil on a skillet and saute garlic. Next, add butter to the pan, then add mushrooms, a splash of wine, and a drizzle of truffle oil. Cook until the mushrooms release their juices and soften.

Cook pasta until al dente, drain, and drizzle with a little bit of the truffle oil. Add pasta to the pot with the mushrooms, along with the arugula and some shredded parmesan. Once the arugula has wilted, plate with some shaved parmesan and enjoy!