My husband had to work last night, so it was the perfect night to make a vegetarian meal.
(My husband is very much a meat and potatoes kind of guy. Last summer, we joined my sister and her husband for dinner at The Red Avocado. I wisely neglected to tell him it was a vegetarian restaurant until it was too late for him to back out.)
PASTA WITH MUSHROOMS
- 1 tbsp butter
- 1 tbsp olive oil
- Mushrooms, sliced
- Sliced green onions, about 8
- Tomato, chopped
- Fresh thyme, 1 tbsp
- Parsley, 1 tbsp
- Salt and pepper to taste
Cook the pasta according to the instructions on the box in lightly salted water.
Melt the butter and olive oil in a skillet. Add the green onions and cook for one minute. Add the mushrooms and simmer until soft, about three minutes. Add another tbsp of butter if necessary. Add tomatoes, parsley and thyme and simmer over medium-low heat for another minute or so. Salt and pepper to your own tastes.
Drain pasta. You can either toss the mushroom sauce with the pasta or spoon the sauce over a serving of fettucine — your call!
Simple, yummy goodness. And something I came up with while juggling dinner with math reviews for both kids.
Having two math tests in one week should be illegal.