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    Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers

    By Julia | Updated: Feb 18, 2018 | Published: Jun 15, 2013 | 19 Comments

    1.8K shares
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    Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers - delicious, easy, meatless pasta dinner!

    Quick pasta with portobello mushrooms and green bell peppers

     

    I love to make quick pasta packed with veggies and coated with lightened up creamy cheese sauce. I often use spinach and mushroom combination for veggies, and this time I wanted to try a different green vegetable that tends to undeservingly get little attention from me: green bell peppers. I've also decided to use large portobello mushrooms which, as you know, are often used as "meat" in veggie burgers. So I made this Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers!

    Quick pasta with portobello mushrooms and green bell peppers

    I hoped for portobello mushrooms to add richness and "meatiness" to the meal without actual meat, and I was not wrong: this recipe turned out everything I wanted it to be. Please meet my new favorite pasta dish (with not so original ingredients): pasta with portobello mushrooms and green bell peppers!

    As you see on the photos, I've used small pasta shells here, called Orecchiette Rigate. Interestingly, "Orecchio" means "ear" and "Etto" means "small" in Italian, so translated this pasta is actually called "small ears", as the shape of these pasta shells can remind you of the shape of small ears. Not to freak you out. Any small pasta shells will work here, but I just love orecchiette! This type of pasta is often used with vegetable sauces, and it worked perfectly here, with creamy cheese sauce coating every single little shell (ear)!

    Quick pasta with portobello mushrooms and green bell peppers

    Portobellos impart a deep, meaty taste to pasta, releasing juices that make creamy Parmesan sauce more satisfying and deeper in color. Bell peppers add freshness and a bit of crunch. Because of the "meatiness" of portobellos, this quick orecchiette pasta recipe with portobello mushrooms and green bell peppers will appeal to both vegetarians and meat-lovers alike!

    5 from 2 votes

    Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers

    Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers.   Portobello mushrooms add richness and “meatiness” to this creamy meatless recipe. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories per serving 534 kcal
    Author: Julia

    Ingredients

    • 2 tablespoons olive oil
    • 2 portobello mushrooms large, chopped into small cubes
    • 1 green bell pepper large, cored and cleaned, chopped into small cubes
    • ¼ teaspoon salt
    • 8 oz Orecchiette pasta shells
    • ⅔ cup heavy cream
    • ⅓ cup milk
    • 1 cup Parmesan cheese shredded
    • ¼ teaspoon salt
    • ¼ cup cilantro chopped, for garnish
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    Instructions 

    • Heat 2 tablespoosn olive oil in a large skillet, add sliced mushrooms and green bell pepper. Add just a pinch of salt. Cook on high heat for about 5 minutes, stirring. Reduce heat to medium-low and continue cooking mushrooms and bell pepper, covered for about 15 minutes, occasionally stirring.
    • Cook pasta according to package instructions. Drain.
    • Add heavy cream, milk, Parmesan cheese and ¼ teaspoon salt to the mushroom-bell-peper mixture on medium-low heat and mix. Add pasta to the creamy sauce, stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat pasta as well. Season with salt and pepper, to taste.
    • Serve on warm plates (warmed in the oven). Garnish with chopped cilantro, if desired.

    Nutrition

    Nutrition Information
    Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers
    Amount per Serving
    Calories
    534
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    14
    g
    88
    %
    Cholesterol
     
    73
    mg
    24
    %
    Sodium
     
    723
    mg
    31
    %
    Potassium
     
    410
    mg
    12
    %
    Carbohydrates
     
    48
    g
    16
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    990
    IU
    20
    %
    Vitamin C
     
    24.4
    mg
    30
    %
    Calcium
     
    360
    mg
    36
    %
    Iron
     
    1.2
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    1. Maureen

      February 19, 2014 at 7:15 pm

      I made this tonight and it was delicious! Thanks for a wonderful recipe.

      Reply
      • Julia

        February 24, 2014 at 3:22 pm

        Maureen, thanks for stopping by and letting me know you liked the dish - so glad you liked it! 🙂

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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