Ingredients

The following ingredients have 4 Servings
  • 16 oz. dried pasta ((we used linguine))
  • 12 oz. roasted red peppers (drained and sliced)
  • 10 oz. mushrooms (sliced)
  • 4 cups chicken broth
  • 3 tablespoons tomato paste
  • 2 tablespoons minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 3 tablespoons heavy cream
  • Salt to taste
  • Optional Toppings
  • Fresh basil
  • Grated parmesan

Instruction

  • Preheat the oven to 400ºF and spray a 9x13-inch casserole dish with cooking spray. 
  • Place the dried pasta, roasted red peppers, and mushrooms in the baking dish, mix together and set aside. 
  • Add the chicken broth, tomato paste, garlic, salt, pepper, thyme, oregano, and garlic powder to a bowl with a pouring spout. Whisk all the ingredients together and then pour the chicken broth mixture over the pasta and vegetables. 
  • Stir the ingredients around so that the pasta is spread out as much as possible in the baking dish. 
  • Cover the baking dish with a cover or tin foil and bake for 30 minutes, stirring halfway through. 
  • Remove the baking dish from the oven when the pasta is al dente. 
  • Stir all the ingredients together and slowly add the heavy cream, stirring constantly as the heavy cream creams the pasta sauce. 
  • Cover the pasta and let it sit for 3-5 minutes. 
  • Top with fresh basil and parmesan and serve.