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Penne with Bell Peppers, Mushrooms and Cheese


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  • 2 bell peppers, any color
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 cup chopped mushrooms
  • 1/2 cup sliced onions
  • 1 green onion, chopped
  • 2/3 cup chicken stock
  • 2 tbsp dry white wine
  • 1 1/2 cups whipping (35%) cream
  • 1 tsp minced anchovies
  • 1 cup grated provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 1 lb penne
  • 1/4 cup butter
  • 1/2 cup toasted pine nuts
  • 2 oz arugula, washed and chopped


Servings 6


Step 1

1. Broil peppers in oven for 15 minutes or until charred, turning often. Cool. Peel skins, remove stem and seeds and cut into strips; set aside.

In a skillet heat oil over medium-high heat. Cook garlic, mushrooms, onions and green onion until
golden brown, stirring frequently. Stir in chicken stock and white wine; cook until slightly reduced, about 2 minutes. Stir in cream and anchovies; cook until slightly thickened, about 5 minutes. Stir in cheeses; blend well.

In a blender or food processor, puree sauce. Strain sauce over skillet and put over low heat to keep warm.

In large pot of boiling salted water cook penne 8 to 10 minutes or until al dente; drain.

Stir butter into sauce until it melts. Toss pasta with sauce, pepper strips, pine nuts and arugula. Serve immediately.


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