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.

📝 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. 1Heat 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. 2Cook pasta according to package instructions. Drain.
3. 3Add 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. 4Serve on warm plates (warmed in the oven). Garnish with chopped cilantro, if desired.