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Pasta Chicken

Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers

Published: Jun 15, 2013 | 19 Comments

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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!

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Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers.   Portobello mushrooms add richness and “meatiness” to this creamy meatless recipe. 

Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 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
  • 1/4 teaspoon salt
  • 8 oz Orecchiette pasta shells
  • 2/3 cup heavy cream
  • 1/3 cup milk
  • 1 cup Parmesan cheese shredded
  • 1/4 teaspoon salt
  • 1/4 cup cilantro chopped, for garnish
Instructions
  1. 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.

  2. Cook pasta according to package instructions. Drain.

  3. Add heavy cream, milk, Parmesan cheese and 1/4 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.

  4. Serve on warm plates (warmed in the oven). Garnish with chopped cilantro, if desired.

Nutrition Facts
Orecchiette Pasta with Portobello Mushrooms and Green Bell Peppers
Amount Per Serving
Calories 534 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Cholesterol 73mg24%
Sodium 723mg31%
Potassium 410mg12%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 990IU20%
Vitamin C 24.4mg30%
Calcium 360mg36%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bell Peppers, Cheese, Dinner, Mushrooms, Orecchiette, Parmesan, Pasta, Portobello mushrooms, Recipe, Vegetables, Vegetarian Published: Jun 15, 2013 19 Comments

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Comments

  1. Maureen

    Feb 19, 2014 at 7:15 pm

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

    Reply
    • Julia

      Feb 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
  2. Patty

    Jun 22, 2013 at 11:27 am

    Quick pasta for dinner is the best-love portobello mushrooms!

    Reply
  3. Beth

    Jun 20, 2013 at 4:38 pm

    Your pasta looks wonderful. No wonder you liked it so much!

    Reply
  4. Suzette

    Jun 17, 2013 at 7:47 pm

    I had no idea what to make for dinner tonight and I came upon this recipe while browsing my pinterest board. I made a few minor modifications because with my husband, I can’t get away with using only 8 oz. of pasta!! 😉 I used two (8 oz.) pkgs. of organic sliced mushrooms along with the green pepper and one small sweet onion, diced. I also used one cup of heavy cream and 1/2 cup of (almond) milk. Other than that, I followed everything else exactly. It was easy, quick, and de-lish…definitely a keeper!!! 🙂

    Reply
    • Julia

      Jun 18, 2013 at 7:13 pm

      You’re funny about 8 oz of pasta. 🙂 I do probably need to double my ingredients to correct that: 8 0z does not make enough portions for a family. Very glad that you stopped by and let me know how it turned out.

      Reply
  5. Nancy /SpicieFoodie

    Jun 17, 2013 at 5:40 pm

    I love pasta dishes like this. Thanks so much for sharing your gorgeous photos and scrumptious recipe. I need to give it a go sometime soon.

    Reply
  6. Ashley

    Jun 17, 2013 at 3:19 pm

    I can’t seem to get enough mushrooms lately – and this pasta sound delicious! I love the orecchiette pasta shape – but our local store never seems to have any! Booooo lol

    Reply
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