Campanelle with Savory Mushrooms and Butter

Ingredients

• ½ boxes Campanelle Pasta, 16 Ounce Box


• 2 Tablespoons Olive Oil


• 1 whole Medium Yellow Onion, Sliced


• 1 package 8 Oz. Package, White Button Mushrooms, Sliced


• 1 sprig Thyme


• 4 dashes Ground Pepper


• 5 Tablespoons Unsalted Butter


• 3 Tablespoons Bragg's Liquid Aminos Or Soy Sauce

Preparation

Cook pasta according to package directions. Drain, rinse, and set aside.

Heat the oil over medium heat in a heavy bottomed pan. Add onion and cook over medium heat for about 7-8 minutes, or until it starts to caramelize. Add sliced mushrooms to the caramelized onions. Cook the vegetable mixture over medium heat until all of the water cooks out of the mushrooms. Add the sprig of thyme and a few dashes of freshly ground pepper. Stir to combine, remove from heat, and add the unsalted butter.

Let the butter melt into the mushrooms, then add the cooked pasta and the Bragg’s Liquid Aminos. Mix thoroughly and adjust seasonings if needed.