One-Pan Creamy Truffle Mushroom Pasta

0 Heat a large, wide skillet over medium heat. Add a splash of water, broth or cooking oil to coat.
1 Add in the garlic, shallot and mushrooms, and sauté for 5-6 minutes until the mushrooms are golden, deglazing with a splash of water or broth as needed.
2 Next, add in the pasta, broth, salt and pepper and bring to a boil. Reduce heat to medium low, cover, and simmer over low heat for about 10 minutes, until noodles are al dente and liquid is absorbed. Pour in the coconut milk and parmesan and stir to combine. Turn off the heat. Season to taste and serve hot garnished with fresh parsley, more parmesan, and freshly cracked black pepper.