2 TBS flour
4 cloves of garlic, minced
1/2 lb white mushrooms
1/2 lb Portabella mushrooms
1/2 lb Porchini mushrooms
1/2 lb asparagus
White Truffle oil
2 cups beef broth
1/4 cup half and half cream
1 lb uncooked whole wheat Penne pasta
Fill medium sized stock pot with water and bring to a boil. Dump in pasta and cook until tender about 7 - 10 minutes. When complete, strain and set aside.
While pasta is cooking, chop mushrooms into 1/4 inch cubes, and asparagus into 1/2 pieces. In a medium to large saute pan, drizzle olive oil, just enough to cover the bottom of the pan. Turn on the burner to medium-high heat, add flour and garlic, mixing in flour until all lumps are gone. When the garlic starts to brown, just a little, add in mushrooms and asparagus. Stirring often, drizzle lightly with the white truffle oil.
NOTE: If the bottom on the pan becomes dry while sauteing, add a 1/2 cup of the beef broth to loosen it up.
Add pepper to your liking. Continue sauteing for about 1-2 minutes, and add the rest of the beef broth. Still stirring often, until the sauce starts to thicken. Then mix in the half and half. Bring the sauce back up to a bubble and remove from heat. Dump cooked pasta into a large bowl, and pour the mushroom mixture on top. Toss together and serve.