Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers
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
Directions
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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.
Cook pasta in well salted boiling water according to package instructions, about 9-12 minutes; drain.
Add heavy cream, milk, Parmesan cheese and 1/4 t. salt to the mushroom and bell pepper mixture; heat on medium-low heat; stir.
Add pasta to the creamy sauce, stirring to coat over low heat for about 5-10 minutes until cheese melts and starts to coat pasta. Season with salt and pepper, to taste.
Serve on plates that have been warmed in the oven and garnish with chopped cilantro, if desired.
4 servings.