Mushroom Goulash

• 12 ounces gluten Heartland, Free Fusilli
• 2 cremini mushrooms 8s oz. packages of fresh, sliced
• 2 onions medium-sized, sliced
• 3 inches banana peppers sliced into 1/2 inch rings
• 3 tomatoes chopped
• 1/4 cup water
• 3 cloves garlic minced
• 2 tablespoons extra-virgin olive oil EVOO
• parsley
• salt
• pepper

1. Prepare the pasta according to the instructions on the package.
2. In the meantime begin by pouring the EVOO in a frying pan and add the onions and a pinch of salt; saute for a minute.
3. Add the peppers and tomatoes, plus 1/4 cup of water; set the heat on medium-low and allow for the mixture to soften.
4. Stir in the mushrooms, garlic, salt, and pepper; cook it for another 10 to 15 minutes.
5. Pour the mushroom mixture over the Fusilli, sprinkle it with parsley, grab a fork, and enjoy!

gluten, mushrooms, onions, banana peppers, tomatoes, water, garlic, extravirgin olive oil evoo, parsley, salt, pepper

Taken from www.yummly.com/recipe/Mushroom-Goulash-1666685 (may not work)