Source: Dreamfields

Roasted red pepper, mushrooms and fresh herbs tossed with penne and parmesan cheese.

Servings

13.25 oz Dreamfields Penne Rigate
2 tbsp olive oil
0.25 red onion , chopped
2 medium garlic cloves , minced
1 tsp hot red pepper flakes
1 cup fresh mushrooms , sliced
2 oz fresh basil leaves , chopped
0.25 cup chopped parsley
8 oz roasted red peppers with brine , drained and cut in strips
1 cup alfredo sauce
1 cup grated Parmesan cheese

1 In a large skillet over medium high heat, heat olive oil and saute onion, garlic and pepper flakes in olive oil for 5 minutes or until golden.
2 Stir in mushrooms, basil and parsley. Cook 5 minutes.
3 Add roasted red pepper strips. Stir in Alfredo sauce and bring to a boil. Lower the heat and simmer for 10 minutes.
4 Meanwhile, cook pasta according to package directions. Drain well.
5 Toss pasta in a bowl with sauce ingredients and top with fresh Parmesan cheese.