Splash of Olive Oil
8 Button Mushrooms, cleaned and quartered
3-4 Sprigs of Fresh Thyme
2 cups cooked and drained Penne pasta
1/2 cup Alfredo Sauce
Boil water, cook pasta, drain, and set aside.
Meanwhile in a medium-sized frypan, sauté mushrooms over high heat in a scant splash of olive oil. Add hot pasta and alfredo sauce. Heat through. Tear in thyme leaves. Plate and serve.
Optional: Dress with a drizzle of Truffle Oil and a smattering of freshly grated parmesan cheese.