Portobello Mushroom Marsala

8 ounces brown rice pasta cooked per package directions
2 tbs avocado oil
3 to 4 cloves garlic minced
1/2  sweet white onion diced
2 Portobello Mushrooms sliced in 1/4 pieces
1 can organic diced tomatoes
1/2 cup cooking Marsala wine
1/2 tsp oregano
Salt to taste
3 to 4 fresh basil leaves chopped
2 tbs arrow root powder* (optional to thicken sauce)
Cook pasta per package directions, drain and set aside.

Saute minced garlic and onion in avocado oil for 2 to 3 minutes, add the sliced portobello mushrooms and gently stir for 1 minutes, add the diced tomatoes, Marsala wine, * salt and oregano, simmer on low for 4 to 5 minutes, add the fresh basil leaves stir and serve over pasta

*If you would like thick Marsala sauce add the arrowroot powder after adding the Marsala wine and stir