Cook pasta al dente or soft.

As pasta is cooking, sauté garlic and parsley with olive oil, salt and black pepper.

Clean, dry, cut stems and cut baby bellas into half moons. Once garlic mixture is golden, throw in the mushrooms. Sauté three to four minutes and set aside.

Coat pasta with olive oil, truffle zest, parmesan, salt and black pepper. Combine with baby bellas.

Slice two to three scallions or green onions and sprinkle on top.