Black Truffle & Crimini Pasta with Broccoli

Ingredients:
6-8oz. dried pasta of your choice.
1/2 medium yellow onion, sliced lengthwise
12 oz Crimini mushrooms, thinly sliced
2 cups broccoli heads cut into 1-inch pieces
6 medium to large cloves of garlic, chopped
2 Tablespoons fresh thyme (leaves only)
1 1/2 Tablespoons Coeur d’Olives Habanero Infused Extra Virgin Olive Oil
1 1/2 Tablespoons Mediterraneo California Extra Virgin Olive Oil
Some sprinkles of  Coeur d'Olives White Truffle Sea Salt to taste
Some sprinkles of ground Mediterraneo Royal Peppercorns to taste
1/2 cup Chardonnay
3/4 cup vegetable broth
1/4 cup heavy cream
Parmesan and Parmigianino Reggiano cheeses, grated
Coeur d’Olives Black Truffle Oil

Cook pasta al dente per package directions. Meanwhile, in a large saute pan over medium high heat, saute onions in the Coeur d’Olives Habanero Infused Extra Virgin Olive Oil and Mediterraneo California Extra Virgin Olive Oil until the onions are soft.  Add mushrooms and broccoli and saute until mushrooms are soft. Add a dash of pasta water to extract juices from the mushrooms.  Add garlic and Thyme saute for another minute or two.  Add wine and increase heat to high until wine is reduced by one half.  Then add vegetable stock and reduce as well.  Add cream and reduce again.  Stir in Parmigiano.  Mix in the pasta with some additional pasta cooking water or more vegetable broth as needed to keep sauce from drying out. Season with  Coeur d'Olives White Truffle Sea Salt and ground Mediterraneo Royal Peppercorns to taste. Drizzle with Coeur d’Olives Black Truffle Oil and top with grated Parmesan.