Serves 8-10
3 large, yellow bell peppers
1 large onion
3 cloves garlic, minced
3 tbsp olive oil
1 ½ cup heavy cream
salt, pepper to taste
1 ½ lbs thinly sliced mushrooms
2 red bell peppers, chopped
2 orange bell peppers, chopped
1 lb ziti or penne
8 green onions
2 cups grated Parmesan
In a 3-4 quart heavy saucepan, cook yellow peppers, onion and garlic in 1 tbsp oil. Cover over moderate heat and cook until peppers are soft. Add cream and puree.
Sauté mushrooms and ref peppers in olive oil until softened and the liquid is evaporated; season with salt and pepper.
Cook pasta in salted water. When done, save the salted water (at least 1 cup).
Preheat oven to 375.
Stir pasta, green onions, sauce and mushrooms and 1 ½ cups parmesan together into a baking dish. Sprinkle remaining Parmesan on top. Cook in oven for about 20 minutes.