This is one of the first dishes I learned to cook. I used to make it anytime I had to cook in high school, which speaks to its simplicity. It’s perfect for a weeknight, but fancy enough to impress if necessary. I think portabellos frequently do that to a dish. This one is the kind of yummy that, even after we finished our plates, we kept sticking our forks back in the pot for a few extra pieces of pasta or mushroom. The rosemary makes it just perfect.

As always, we tried to make the dish more healthy by not adding the optional cream. And feel free to boost the mushroom to pasta ratio if you feel like it. Seriously, honestly, truly, anyone can make this dish successfully.

Ingredients:
16 oz. farfalle
4 portabello mushrooms, sliced and cut into 2-inch pieces
2 tbsp olive oil
2 onions, finely diced
1 clove garlic
2 tbsp tomato paste
1/2 cup red wine
3 tsp rosemary
1 tbsp parsley (dried, or finely chopped)
salt and pepper to taste
parmesan cheese, for garnish

Instructions:
Cook pasta in advance. Heat olive oil in a large pan, add onions and cook until soft, 2-3 minutes. Add portabellos and garlic, cook for about 5 minutes. Add tomato paste, wine and rosemary, and cook for about 5 more minutes until mushrooms are cooked. Adjust seasonings, add salt and pepper. Add pasta to the pan, and toss with mushrooms. Top with parsley, serve and garnish with shaved cheese.
Cook pasta in advance.