INGREDIENTS

• 2 Tbsp Zeytin Extra Virgin Olive Oil plus 3 Tbsp For Drizzling
• 1/2 Sweet Onion, Finely Diced
• 1/2 Lb Baby Bella Mushrooms, Thinly Sliced
• 1/2 Oz Fresh Sage Leaves, Finely Chopped
• 4 Tbsp Mascarpone Cheese
• 3 Tbsp Parmesan Cheese
• Salt and Pepper to Taste
• Dried Fettuccine 

DIRECTIONS

1. In a large pot, bring slightly salted water to boil and cook dried fettuccine according to package instructions. 
2. In a separate large pan, heat 2 tbsp Zeytin Extra Virgin Olive Oil over medium heat and sauté diced onions until translucent. 
3. Add thinly sliced mushrooms and sauté for roughly 5 minutes. Then add sage, mascarpone cheese, salt and pepper. 
4. Pour roughly 3-5 tbsp of the pasta cooking water into the pan and stir together. 
5. Add in cooked pasta noodles to the pan, sprinkle parmesan cheese and drizzle the remaining 3 tbsp Zeytin Extra Virgin Olive Oil on top and serve immediately!