Ingredients (serves 2)1 to 1.5 cups of fusilli pasta - cooked and drained
1-2 portobello mushroom (or more if you like, I don't have a lot left) - cleaned and sliced
ketchup - can be replaced with tomato based pasta sauce
a teaspoon of butter
Italian mixed herbs
Heat butter in saucepan.
Add sliced mushrooms.
Sauteed sliced mushrooms and put one side.
Add ketchup to saucepan and toss cooked fusilli.
(sometimes I even add chilli sauce for a big of kick, or tabasco sauce)
Add mushrooms, toss, serve with grated cheese and mixed herbs.
I added side dishes: scrambled eggs topped with the same grated cheese and mixed herbs, baby spinach and cherry tomatoes.