Whole wheat penne with portobello mushroom sauce

In a pot, cook the whole wheat penne with a teaspoon of EVOO and salt.

While they are cooking, clean the mushrooms well and cut them into slices. We also cut the onion into small cubes and the parsley.

In a frying pan with a little EVOO put the onion cubes to begin to brown, add the mushrooms, the diced ham and parsley.

Once the pasta is cooked, remove it from the heat and drain well.

When the mushrooms and onion are browned, add the evaporated milk, salt and pepper and let the evaporated milk cook.

Pour the pasta on a plate, when the above is ready, add it and finally grate the cheese on top and...let's EAT!