Tomato and Mushroom Pasta

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.

• Ready In: 25 mins
• Serves: 4

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.