Tomato and Mushroom Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have been making different versions of this recipe since I was in high school. It is one of my favorite quick meals and I make it about once a week, usually as a quick lunch. Canned mushrooms will work in place of the fresh, but please, use real butter, it gives it tons of flavor. Chopped chicken is a good addition to make it a whole dinner. Ingredients:
8 ounces dry bow tie pasta or 8 ounces other bite-size pasta |
1 tablespoon olive oil |
1/4 cup onion, diced |
1 1/2 cups mushrooms, sliced |
2 -3 roma tomatoes, diced |
1 garlic clove, finely minced |
3 tablespoons butter, divided |
3/4 teaspoon soy sauce |
1/4 cup parmesan cheese |
Directions:
1. Cook pasta according to directions on package.
2. In a medium skillet, heat olive oil over medium heat.
3. Add onions to skillet and saute 3-4 minutes, stirring occasionally, until onions are softening.
4. Add mushrooms, tomatoes, 1 tablespoon butter, and soy sauce to skillet.
5. Cook, stirring occasionally, for about 8-10 minutes or until tomatoes are beginning to fall apart.
6. When pasta is done cooking, drain and toss with remaining 2 tablespoons butter until coated.
7. Stir in tomato-mushroom mixture and parmesan.
8. Serve immediately.
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