Fusilli pasta with portobello mushrooms by Vern Nice

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
grated cheese
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.