Rotini with Portabello Mushrooms with Asiago Cheese

Serves 4-6 

2 tbsp olive oil 

6 large Portobello mushrooms, sliced

2 tbsp butter 

2 tsp minced garlic 

2 cups whipping cream 

2 cups Asiago cheese, grated 

Pinch of salt 

¼ tsp black pepper 

¼ tsp nutmeg 

¾ lb rotini 

4 tbsp chives 

Heat oil in large skillet and sauté mushrooms until brown on all sides. 

In separate skillet, add butter and sauté garlic, add cream and grated cheese. Season with salt, pepper and nutmeg. Bring to fast boil, stirring constantly, add mushrooms and let simmer for 5 minutes

Prepare pasta and mix with sauce.