Portobello Mushrooms Fusilli

Previously i used up 3 huge portobello mushrooms as a side dish and i've 5 more left. I didnt wanna keep those lovely mushrooms for too long so i combine both the meaty mushrooms and the tricolour fusilli i have in the cabinet. Since I was in the mood to pick out and separate the tricolour fusilli, i used the orange coloured ones instead of the green and the yellow ones.

Supposedly this orange coloured ones are made outta tomatoes, some source stated that its made outta beet juice. Not sure which is of a more accurate information but i love all colours, and somehow it all tasted the same.

For this simple dish, i made it vegetarian, perhaps not totally cuz i've got butter in it but the rest its al vegie.

INGREDIENTS:
* fusilli
* sliced onions ( one medium size)
* finely chopped garlic ( 3 medium cloves)
* olive oil ( i used extra virgin olive oil)
* butter
* coarsely ground black pepper
* salt
* chopped parsley
* roughly sliced portobello mushrooms

Method:
1) Boil the fusilli until al dente and drain
2) Heat olive oil and butter and saute the garlic and onions
3) Add in the sliced portobello
4) Season with salt and black pepper
5) Add in the fusilli, chopped parsley and toss
6) Serve while its hot

Feel free to add in some grated parmesan. As for me , i didnt feel like adding any cheese for the sauce from the portobello mushrooms is creamy and buttery enough for me.