This recipe is by far one of my favorites when I am in the mood for pasta. The richness of portobello mushrooms and the mouthwatering flavor of roasted garlic and sweet peppers will have your family begging for seconds. If you prefer not to use cream, coconut milk makes a great substitute and gives the overall flavor of the dish a tropical richness that lends itself to decadence of the savory kind.
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
instructions
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.
