Creamy Penne Pasta Primavera

Ingredients

• 1 lb penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup diced red bell pepper
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions, about 10 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
3. Add the mushrooms and bell pepper and cook until the vegetables are tender, about 5 minutes.
4. Add the vegetable broth to the skillet and simmer for 10 minutes.
5. Stir in the heavy cream, Parmesan cheese, and parsley. Simmer for an additional 5 minutes.
6. Drain the cooked penne and add it to the sauce. Toss to combine.
7. Serve the pasta with additional Parmesan cheese and parsley, if desired.

Interesting Facts

• This dish is a great way to use up vegetables that are in season in the springtime.
• Adding a bit of cream to the sauce helps to thicken it and give it a luxurious texture.
• For a vegan version of this dish, use a vegan cream substitute instead of the heavy cream.