Categories: Mushrooms, Pasta, Side Dish

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, minced
• 1 garlic clove, minced
• 1 lb fresh mushrooms, trimmed and sliced thin
• 3 canned whole tomatoes, finely chopped
• 2 teaspoons finely chopped fresh sage, leaes
• salt
• fresh ground black pepper
• 1 lb orzo pasta
• 4 ounces italian Fontina cheese, shredded
• 1/2 cup grated parmesan cheese

Directions

1. Heat oil in a large pan; add in onion and cook until softened, about 3-4 minutes.

2. Add in garlic and cook until fragrant, another minute.

3. Add in mushrooms; cook/stir, until the release their juices, 5-7 minutes.

4. Add in tomatoes and sage; cook until the sauce is slightly thickened, 3-4 minutes.

5. Season with salt and pepper to taste.

6. Meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and the pasta to the boiling water.

7. Cook until al dente; drain the pasta and return it to the cooking pot.

8. Toss with the sauce, Fontina, and Parmesan; serve immediately.

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