Eat
Penne Pasta
Ingredients:
- 1 box whole grain penne pasta
- 1 lb Portobella Mushrooms, sliced
- 4 red bell peppers, roasted
- 2 whole bulbs garlic, roasted
- 1 medium red onion, chopped
- Fresh thyme
- 3/4 cup half and half milk
- 3/4 cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- Olive oil
- Kosher Salt
- Fresh ground black pepper
Technique:
Cook pasta according to instructions on box, drain, rinse and set aside. Heat a large skillet and add two tablespoons olive oil. Add red onion and sauté until caramelized. Add mushrooms and sauté until just tender. Remove from heat. Squeeze garlic from bulbs and mash into onion. Chop bell peppers and add to mixture. Add fresh thyme, approximately 1 teaspoon. Return to heat (medium). Add cheese and half and half, nutmeg and stir until mixture becomes slightly thickened. Season with salt and pepper; to taste. Pour pasta into a large serving dish. Add vegetable mixture to pasta and toss until well-blended. Top with additional black pepper, if desired and shavings of fresh parmesan cheese.