(Serves 2)

Ingredients

• 200g Pasta

• 1/3 cup of pasta water

• 1 cup Brown mushrooms, sliced • 1 cup of Shiitake mushrooms, sliced

• 1/4 cup Fresh parsley, chopped

• 1 French shallot, thinly sliced

• 4 Garlic cloves, crushed and sliced

• 1 Tbsp Chilli flakes

• 4 Tbsp Olive oil

• 1/2 tsp Black garlic and truffle salt (sea salt will work too, just without the truffle flavour)

• A few cracks of black pepper

• Kale chips (Around 2 cup of kale pulled off stem and ripped into pieces, rubbed in oil and roasted on low temp (120 degrees) for 10 minutes, until crispy but not burnt. Sprinkle black garlic and truffle salt over the top once cooked.

Method

Cook pasta in salted water al dente. In a pan, fry up shallots and garlic in olive oil. Add mushrooms and chilli flakes and fry until browned. Add pasta and pasta water, let water reduce, stir through parsley truffle salt and pepper. Serve in a bowl and top with kale chips.