Roasted Red Pepper, Pea and Mushroom Pasta

I love pasta. It's always a win in our house. I really enjoy adding a variety of things to pasta dishes. I rarely add one thing. Besides, variety is the spice of life and the spice of this pasta dish! It takes about 15 minutes to make. This pasta is cheesy, easy and great!

Serves 5

1 Box of Barilla Protein Penne Pasta

1-12 oz jar of roasted red peppers, drained and chopped

2 tbsp olive oil

1 sweet onion, diced

5 garlic cloves, minced

1 small container of sliced portobello mushrooms

1 block of cream cheese

1 cup shredded Italian cheese blend

1 small bag of frozen peas

Pepper to taste

Bring a large pot of water to boil. Cook pasta according to the package directions. When the pasta water is close to the boiling point, add olive oil to a skillet set to medium heat. Begin cooking the garlic and onions. Cook until onions are soft and translucent. Add mushrooms and cook until the mushrooms start to look glossy. Add the red peppers and cook until heated through. There should be some liquid in the bottom of the pan. Add the cream cheese and stir as it melts. Once it begins to bubble, add the frozen peas and stir. Bring back to a bubble and add the Italian cheese blend. Stir and remove from heat. Strain the pasta and pour into a large serving bowl. Pour the cheese and vegetable mixture over the pasta and gently fold into the pasta. Top with some additional cheese if desired.

To reheat, add a little bit of milk and stir to loosen up the pasta before heating.

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