Penne with Mushrooms

Pretensions of making a simple pasta sauce here and although I had a bunch of spinach to get rid of, it could wait until tomorrow’s juice.

The sauce was a tbs of olive oil, heated in a fry pan with a couple of thinly sliced garlic cloves. Next in went four reasonably finely chopped field mushrooms and left to saute adding a bit olive oil here and a dab of butter there to keep it moist as well as some chopped flat leaf parsley and sage and later, some pepper.

Onto the penne went the sauce. There should be about a tbs or two of juices, oil, and butter to coat the penne and it was all topped with some romano cheese.

It was good, I was happy, simple is good.