Pasta with Mushroom Sauce

Family Circle Magazine

Serves 6

1 envelope (0.9 ounce) garlic-mushroom recipe soup mix
2 cups water
1 box (1 pound) penne pasta
2 tablespoons olive oil
1 small sweet red pepper, sliced
1 1/2 pounds assorted pre-sliced mushrooms
1/2 cup grated Parmesan
1/2 cup chopped flat-leaf Italian parsley
1/4 cup heavy cream

Whisk together soup mix and water in medium-size bowl; set aside.

Cook pasta according to package directions.

Meanwhile, heat oil in large skillet. Add sweet pepper and mushrooms; sauté until partially tender, about 10 minutes. Stir in soup mixture. Increase heat to medium-high; cook, uncovered, until slightly thickened, about 8 minutes. Stir in 1/4 cup Parmesan, the parsley and the heavy cream; cook another 1 minute or until heated through.

Drain the pasta well; transfer the pasta to a large serving bowl. Add mushroom sauce and the remaining 1/4 cup Parmesan; toss to mix well. Serve the pasta immediately.