Description
A delightful dish featuring rich flavors of roasted red peppers and mushrooms in a creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 8 ounces Pasta (penne, fettuccine, or spaghetti)
- 2 cups Roasted Red Peppers
- 1 cup Sliced Mushrooms
- 1 cup Heavy Cream
- 3 cloves Minced Garlic
- 1 cup Grated Parmesan Cheese
- 2 tablespoons Olive Oil
- Salt (to taste)
- Black Pepper (to taste)
- 1 bunch Fresh Basil Leaves (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of boiling salted water until al dente (about 8-10 minutes).
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms and sauté for 5-7 minutes until golden brown.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add roasted red peppers and cook for another 2-3 minutes.
- Reduce heat to low, pour in heavy cream, and heat through for 2-3 minutes.
- Stir in grated Parmesan cheese, adding pasta water if the sauce is too thick.
- Drain the pasta and toss it in the skillet with the creamy sauce.
- Garnish with basil leaves and extra Parmesan. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of cream or pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian