by Paul M. Evans Jr.

4 servings


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped garlic
  • ½ cups sliced mushrooms
  • ¼ cup julienne sundried tomatoes
  • 6 cups cooked pasta
  • ½ cup chopped basil
  • 1 tablespoon white truffle oil
  • Salt and pepper to taste

  1. In a hot skillet sauté the garlic, mushrooms, and sundried tomatoes in the olive oil.
  2. Add the pasta and sauté to heat through.
  3. Add the basil and white truffle oil.
  4. Season to taste with salt and pepper.
  5. Serve with parmesan cheese…

Recipe By Paul M. Evans Jr. CEC, CPT

Director of Food and Nutrition Services
Doctors Hospital of Sarasota