Ingredients

• 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

Instructions

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.