Creamy Tomato Pasta Fill 1 Created with Sketch.

with Mushrooms, Sweet Peppers & Parmesan Cheese

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories
WW Freestyle
15 Smart Points

In this dish, a combo of petite orecchiette pasta and tender vegetables are tossed with a vibrant, aromatic tomato sauce, which highlights garlic, capers, Italian seasonings, and a bit of smooth crème fraîche.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Creamy Tomato Pasta with Mushrooms, Sweet Peppers & Parmesan Cheese
Title
  • 1 8-Ounce Can Tomato Sauce
  • 6 oz Orecchiette Pasta
  • 4 oz Cremini Mushrooms
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, chopped garlic, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Make the sauce:
4 Make the sauce:

To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, chopped garlic, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

4 Make the sauce:

To the pan, add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat.

Make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!