Roast Chicken, Mushroom and Truffle Oil Linguini from Wholesome by Sarah Graham

Name: Roast Chicken, Mushroom and Truffle Oil Linguini from Wholesome by Sarah Graham
Ingredients: 400 g wholewheat linguini (or gluten-free pasta of your choice); ½ cup fresh cream (or ¼ cup fresh cream and ¼ cup full-cream milk for a lighter version); 250 g mixed mushrooms, roughly chopped; 1 Tbsp olive oil; 1 Tbsp butter; about ½ cup Parmesan cheese shavings, for serving; 1–2 sprigs fresh thyme or rosemary (or ½ tsp dried mixed herbs); 1 heaped cup shredded roast chicken; 1–2 tsp truffle oil

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What to do Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, drizzle with a little olive oil and set aside. Meanwhile, heat the olive oil and butter in a large nons...

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Ingredients

400 g wholewheat linguini (or gluten-free pasta of your choice)
½ cup fresh cream (or ¼ cup fresh cream and ¼ cup full-cream milk for a lighter version)
250 g mixed mushrooms, roughly chopped
1 Tbsp olive oil
1 Tbsp butter
about ½ cup Parmesan cheese shavings, for serving
1–2 sprigs fresh thyme or rosemary (or ½ tsp dried mixed herbs)
1 heaped cup shredded roast chicken
1–2 tsp truffle oil