Newly Invented Recipe: Mushroom and Shallot Pasta

 Ok, so I invented this the day before I left for Wisconsin to use up what I had. It was delicious and concocted purely on the fly. 

Ingredients:

• 2-4 oz whole wheat rotini (can sub other pasta)
• 1 cup baby bella mushrooms, cut into 4-8 pieces, depending on size
• 1 medium shallot
• 2 Tbsp olive oil, divided
• Sea salt
• Fresh cracked pepper
• 1 clove garlic
• Asiago cheese, shredded, for serving
• Chopped fresh parsley, for serving
  

And here's how you make it:

1. Cook pasta according to package directions. Drain.
   
2. While it's cooking, thinly slice the shallot and break apart the slices. In a small to medium pan, heat 1 Tbsp olive oil. When hot, add the shallot, seasoning with salt and pepper, to taste. Cook approximately 5 minutes, until tender and beginning to brown.
3. Add the chopped mushrooms to the pan. Drizzle with additional olive oil, to coat the mushrooms, and season with salt and pepper, to taste.
4. With one minute left to go on the pasta, add minced garlic to the mushrooms and shallots. Cook until the pasta is done and remove from heat.
5. Place the pasta in a bowl, then add a cover of shredded asiago. Now add the mushroom mixture and sprinkle with fresh parsley. Enjoy!