VEGETARIAN BOW-TIE PASTA

16 oz. pkg. bow-tie pasta
1 tsp. olive oil
1 small onion, chopped
1/2 lb. fresh sliced mushrooms, chopped
1 tsp. minced garlic
1 1/2 c. beef broth
8 oz. can tomato sauce
1/2 c. sour cream
1 Tbsp. cornstarch
1/4 c. water
fresh-grated Parmesan cheese

Prepare pasta according to manufacturer's directions. Drain, set aside, and keep warm.

While pasta is cooking, heat the oil over medium heat in a large, nonstick skillet. Add the onion and mushrooms. Stir and cook vegetables until onion is crisp-tender, about 3 minutes.

Add the garlic, broth, tomato sauce, and sour cream, and stir to mix well. Place the cornstarch in a small container and add the water. Stir or shake to mix well. Pour evenly over the sauce and stir to mix well. Reduce heat to low and stir occasionally, until slightly thickened.

Place pasta on serving plates, and top with the mushroom sauce. Serve immediately with Parmesan cheese.