I needed a quick meal the other night. This was great and provided enough leftovers for the whole week!
Cheesy Pasta with Mushrooms
1/2 lb curly pasta
2 pints mushrooms, sliced
1 bag, 16oz shredded cheddar
1/4 cup milk
2-4 tbsp sour cream
4 diced plum tomatoes, or 2 medium regular tomatoes
4 tbsp Garlic Olive Oil
good pinch Himalayan Pink Salt
Pour the olive oil and the mushrooms into a saute pan and heat over medium heat. Sprinkle with a bit of the salt. Cook slowly about 10 minutes, stirring often. The mushrooms should be reduced by at least half. Set aside.
Cook the pasta in salted water until al dente. Drain and put back in the pan over low heat. Stir in the mushrooms and the milk. Slowly add in the shredded cheese. Add in two tablespoons of the sour cream and stir. If you like the consistency, leave it be, if you want it thinner, add in the extra 2 tbsps of sour cream.