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12 oz (350 g) pasta (farfalle, penne, etc) |
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7 oz (180 g) portobellos, without stem, thinly sliced |
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5 ½ oz (150 g) mushrooms, without stem, thinly sliced |
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1 medium size onion, cut in thick rings |
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2 teaspoons fresh thyme or 1 teaspoon dry thyme, chopped |
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1/3 cup grated Parmesan cheese |