INGREDIENTS 

• Drizzle olive oil
• 200g button mushrooms, halved
• Large handful spinach leaves
• 200g Tagliolini 
• Freshly grated Parmesan for topping
• Fresh black truffle slices in oil for topping (optional)

For the béchamel sauce

• 50g butter
• 50g plain flour
• 500ml milk + a little extra double cream to add as required
• 1/2 jar Sacla’ Black Summer Truffle Pesto

INSTRUCTIONS 

1. First make the bechamel sauce by heating the butter in a pan, stirring through the flour and beating the mixture together to make a roux. Then slowly add the milk in, stirring with a wooden spoon as you go. Switch to a balloon whisk and beat until smooth, adding a little cream to get the perfect consistency. Season well then stir through the Saclà Black Summer Truffle Pesto and put it to one side.
2. Heat the oil in a pan, add the mushrooms and season, cook until golden, then stir through the spinach until it wilts. Put to one side. Preheat the grill to hot. Cook the pasta as per pack instructions, drain well then toss it with the sauce along with the mushrooms and spinach and loosen it with a little more cream if needed.
3. Spoon into oven proof dishes, top with Parmesan and put under the grill for a few minutes until it begins to turn golden. Top with truffle slices if using to serve.