Truffle and cream sauce with Lagonae pasta

I was in a hurry to get out the mountain bike one night this week, but I wanted something really nice for dinner before heading out into the cold.

A perfect opportunity to try some of my new pasta, and to use up some cream I had left in the fridge.

Ingredients (for one)

Butter (25g)

Single cream (you decide how much!)

A handful of thinly sliced mushrooms

1 teaspoon of Truffle Paste

175-200g of long strip pasta such as Lagonae 

Cooking Method

1. Boil a kettle of water, and transfer to a pan. Add salt, and keep on simmer
2. Add your pasta, gently bending the strips  until all the pasta is submerged in the water.
3. Take a small saucepan and add the butter, once the butter has melted, reduce the heat to medium and add the sliced mushrooms.
4. Once the mushrooms begin to loose their water and brown nicely, add the truffle paste and stir in. Then pour in the cream, reducing the heat. 
5. Keep stirring the pasta to separate the strips and ensure they cook evenly.
6. Once the pasta has cooked for the time on the packet, drain into a colander.
7. If your cream sauce is too thick, add a little of the pasta water to thin it out.
8. Plate up the pasta, and pour on the sauce, and enjoy!