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.
Servings 4 people
Calories 534kcal
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
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
Calories: 534kcal | Carbohydrates: 48g | Protein: 18g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 723mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 24.4mg | Calcium: 360mg | Iron: 1.2mg