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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. 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 534 kcal
Author Julia


  • 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


  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.