Creamy Mushroom and Avocado Orecchiette

• 2 cups Whole Wheat Orecchiette Pasta
• 3 whole White Button Mushrooms, Sliced
• 1 can Condensed Cream Of Mushroom Soup (10.5 Oz Can)
• 1/2 cans Water Or Milk (use The 10.5 Ounce Soup Can)
• 2 Tablespoons Fresh Parsley, Chopped
• 1 pinch Dried Basil
• 1 pinch Cracked Black Pepper
• 1 whole Avocado
• 1 whole Beef Steak Tomato
• 3 teaspoons Grated Italian Cheese

1. Cook pasta according to directions on the package.
2. When done drain it, put it back in the pot and set it aside.
3. Cook the mushrooms in a saucepan over medium heat for about 2-3 minutes.
4. Add the can of condensed cream of mushroom soup to the pan, then fill the can half full with water (you can substitute milk for a creamier pasta) and pour that in as well.
5. Cook on medium heat stirring frequently.
6. Keep at a low boil.
7. After about 5 minutes add the chopped parsley, pinch of basil and cracked pepper and stir.
8. Cook for another 5-10 minutes.
9. Slice avocado and tomato into small wedges.
10. Pour mushroom sauce over pasta and stir.
11. Cook for about 1 minute over medium heat or until heated through.
12. Serve pasta topped with avocado and tomato wedges, Italian cheese and extra parsley for garnish.

whole wheat orecchiette, white button mushrooms, condensed cream, water, fresh parsley, basil, pepper, avocado, tomato, italian cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-mushroom-and-avocado-orecchiette/ (may not work)