Garlic Chive Sea Shells with Sautéed Mushrooms

Serving Size: 4-6


1 lb. Pappardelle’s Garlic Chive Sea Shells
2 tablespoons fresh parsley, chopped
1 pound fresh mushrooms, sliced evenly
1/2 cup white wine
Sea salt and pepper to taste
1/4 cup butter
1 cup heavy cream
Grated Parmesan cheese, for garnish
Drizzle of Bella Sol Italian White Truffle Oil, for garnish


  1. Cook pasta in a pot of boiling salted water until al dente (about 10-12 minutes).
  2. Meanwhile, sauté mushrooms in melted butter until golden.
  3. Stir in wine, parsley, salt and pepper.
  4. Cook for 10 minutes on medium heat.
  5. Add heavy cream and take off heat.
  6. Serve over hot pasta with cheese on the side and drizzle of truffle oil on top.