Creamy Tomato Pasta with Mushrooms, Bell Pepper & Parmesan Cheese
Family Friendly

Creamy Tomato Pasta

with Mushrooms, Bell Pepper & Parmesan Cheese

20 MIN
2 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    In this dish, orecchiette pasta, sweet peppers, and earthy mushrooms are tossed with a vibrant tomato sauce, which highlights garlic, capers, and a bit of smooth mascarpone. A sprinkle of parmesan cheese just before serving provides the perfect finishing touch.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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    fresh
    ingredients
    Creamy Tomato Pasta with Mushrooms, Bell Pepper & Parmesan Cheese
    Title
    • 6 oz Orecchiette Pasta
    • 1 8-Oz Can Tomato Sauce
    • 4 oz Mushrooms
    • 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)
    • 1 Bell Pepper
    time-saving
    tips & techniques
    How To: Properly Salt Cooking Water
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.

    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). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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 pepper; 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!

    Tips from Home Chefs

    Get Plans

    Creamy Tomato Pasta

    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 stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.

    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). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Cook the pasta
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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 pepper; 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!

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