Portabella Mushroom Pasta

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces bow tie pasta, cooked and drained (1/2 box)
• 2 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 1/2 medium onion, chopped
• 1/2 teaspoon basil, prepared (from jar)
• 1/2 teaspoon oregano, prepared (from jar)
• 4 tablespoons butter
• 2 large portabella mushrooms, chopped
• 1/4 cup dry vermouth
• 1/2 cup heavy cream (or more if desired, can use up to 1 cup)
• salt & pepper
• 1/2 cup parmesan cheese, grated

Recipe

• 1 cook pasta per directions on box (al dente).
• 2 heat olive oil in skillet.
• 3 add garlic and onion and saute for 5 minutes (until light brown).
• 4 add chopped mushrooms, basil, oregano, salt & pepper.
• 5 add butter and saute until mushrooms are almost tender.
• 6 add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
• 7 add cream and cook until slightly thickened.
• 8 when pasta is done drain and mix with pasta over low heat until coated.
• 9 add parmesan cheese to taste and serve.