Description

This makes a perfect meatless Monday dish. It's delicious, easy and quick to make. Serve with a side salad, a vegetable or garlic toast.

Ingredients

• 2 T. olive oil
• 2 large, portobello mushrooms, chopped into small cubes
• 1 large green bell pepper, cored, cleaned and chopped small
• 1/4 t. salt
• 8 oz. Orecchiette pasta
• 2/3 c. heavy cream
• 1/3 c. milk
• 1 c. Parmesan cheese, shredded
• 1/4 t. salt
• 1/4 c. cilantro chopped, for garnish, optional

Steps

1. Heat 2 T. olive oil in a large skillet, add mushrooms and bell pepper; season with a pinch of salt. Cook on High heat for about 5 minutes, stirring often; reduce heat to medium-low; cook, covered for about 15 minutes, stirring occasionally.
2. Cook pasta in well salted boiling water according to package instructions, about 9-12 minutes; drain.
3. Add heavy cream, milk, Parmesan cheese and 1/4 t. salt to the mushroom and bell pepper mixture; heat on medium-low heat; stir.