Anyhow, this rotini with creamy mushroom sauce can be done in a flash, it is simple and extremely flavorful. From start to finish, however long the pasta takes to boil, you can be done with this sensational and satisfying dish. I would say 20 minutes tops!

YIELD: _{6 SERVINGS} TOTAL TIME: _{20 MINUTES}

INGREDIENTS:

1 lb Whole Wheat Rotini Pasta

2 Tbsp Extra Virgin Olive Oil

20 oz sliced fresh portobello mushrooms, 

1 cup white wine, Pinot Grigio

1/2 cup Parmesan cheese

8 oz package Mascarpone cheese

2 shallots, chopped

4 garlic cloves, chopped

Fresh parsley, chopped

1 tsp Celtic salt, or to taste

Pepper flakes, optional

DIRECTIONS:

1. Cook pasta according to package instructions.
2. In a large sauce pan, over medium to high heat, add the oil, chopped garlic and shallots. If using the pepper flakes add at this stage. Cook for about 2 minutes until the shallots and garlic are slightly golden.
3. Add the mushrooms and cook for about 3-5 minutes until soften, like in the pictures. Add the wine and reduce by half, this should take about 3-4 minutes. Add the Marscarpone and stir until it has been combined. Add the Parmesan cheese, salt and combine.
4. Add the cooked pasta and fresh parley and sprinkle some extra Parmesan cheese if you like.
5. Serve while still warm.