This delicious pasta is both comforting and light. Originally shared in Health.com.

Ingredients

• Pinch garlic salt
• 12 ounces whole-wheat pasta
• 1 1/2 tablespoons olive oil, divided
• 1 sliced shallot
• 1 (3.5-ounce) package presliced shiitake mushrooms
• 1 (4-ounce) package presliced mixed mushroom blend
• 1 (16-ounce) package presliced baby portobello mushrooms
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 1/2 tablespoons truffle oil
• 1/3 cup grated Parmesan
• 2 tablespoons freshly chopped parsley

Directions

1. Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.
2. Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5–6 minutes or until brown; turn to brown on opposite side for another 5–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
4. Top with Parmesan and parsley; serve hot.