Truffled Goat Cheese, Mushroom & Butternut Fettuccine | Laura Chenel

Ingredients

• 4-6 discs Laura Chenel Black Truffle Marinated Goat Cheese , plus about 2 tablespoons of the packing oil (see note)
• 8 ounces fettuccine pasta
• 2 tablespoons olive oil
• 2 cups 1/2-inch diced butternut squash
• 3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 5 cups)
• 4 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh thyme, plus sprigs for garnish
• 1/2 cup dry white wine
• 1 cup chicken or vegetable broth
• 1/4 cup crème fraîche
• 1/2 teaspoon sea salt (or more, to taste)
• 1/2 teaspoon black pepper (or more, to taste)