Pasta with Veggies and Cream Sauce

Brynie Greisman Brynie Greisman
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Just make this and taste it. You’ll have to make it again for Shavuos because it will be gone! Follow the directions for the sautéing so you get just the right texture in the veggies. It’s a family favorite!

40m 6
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

Directions

Prepare the Pasta and Cream Sauce

  1. Cook pasta according to package instructions. Drain and set aside, covered, to keep it warm.

  2. While pasta is cooking, melt butter in a large frying pan. Add olive oil. Sauté the garlic for one minute. Add the peppers and sauté three more minutes, stirring often. Add the basil and mushrooms and sauté an additional three minutes, stirring occasionally.

  3. Add the cream, seasoning, and Parmesan cheese, and cook, stirring occasionally, until thick.

  4. Pour over pasta and mix together until pasta is evenly coated.

  5. Garnish with basil leaves if desired. Serve hot.

Credits

Tips:

I use low-fat cooking cream with perfect results, as it greatly reduces the calories in this dish. You can sub with half and-half or heavy cream if desired.

Notes:

You can use tricolored pasta or any pasta shape you prefer. Bowties are gorgeous here.

Variations:

Whole wheat pasta would work well in this recipe.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

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