Whole Wheat Pasta with Mushrooms

Pinch of garlic salt

12 oz whole wheat pasta (any shape)

1 1/2 tbsp olive oil, divided

1 shallot, sliced

3-5 oz sliced shiitake mushrooms

3-5 oz sliced mixed mushroom blend

15-18 oz sliced baby portabello mushrooms

1 tsp salt, divided

1 tsp black pepper, divided

1 1/2 tbsp truffle oil

1/3 freshly grated Parmesan cheese

2 tbsp chopped fresh parsley

Bring a large pot of water to a boil. Add the garlic salt to the water and cook the pasta according to the package directions.

Meanwhile, heat 1/2 tsp of the olive oil in a large nonstick pan on medium heat. Saute the shallot. Add all of the mushrooms, turn the heat to medium-high and c ook for 5-6 minutes without stirring or until browned on one side. Flip the mushrooms over and brown them on the opposite side for another 5 to 6 minutes. Season with 1/2 tsp of the salt and 1/4 tsp of the pepper. Drain the pasta. Toss the pasta in a large bowl with the mushroom mixture. Add the truffle oil, the remaining olive oil and the remaining salt and pepper. Toss to combine. Top with the Parmesan and parsley. Serve hot.