This is the way you put it together:
Pasta and Mushrooms
24 oz. box Rotini pasta - This is our favorite, we like how the sauce & seasonings get stuck in the curly cues.
1 package Portobello mushrooms
A couple of T's Butter
A couple of T's of Tastefully Simple Garlic Garlic (say "Hi" to my friend Michelle!) or you can use Garlic Salt
Asiago Rosemary cheese
In a big pot, turn your heat on high and bring your pasta water to a boil, add a few T's of Sea Salt.
For your mushrooms, grab a medium pot and add in a few dollops of olive oil and a few dollops of butter. Turn it on medium low and let it start to melt. After it has melted a little, add your mushrooms and grind some sea salt and fresh cracked pepper and your Garlic Garlic and then toss to coat. Stir occasionally.
When your pasta water starts to boil, add your pasta and turn your heat down just a little and give it a stir. Stir occasionally. In about 15 minutes your pasta will be ready and everything can be thrown together.
Plate it up and grind some pepper and salt and shred some Asiago Rosemary cheese on top. This cheese was sent down from the Gods! I think I found it at Dierbergs and I'm almost out. It melts into a creamy yummy goodness and sticks in those aforementioned curly cues!