Creamy Mushroom Pasta with Asparagus and Bell Peppers

1.Cook the pasta according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they release their juices and start to brown, about 5-7 minutes.

3.Add the garlic and cook for another minute until fragrant.

4.Add the asparagus and bell peppers to the skillet. Cook for 3-4 minutes until they start to soften but still have a slight crunch.

5.Pour in the heavy cream and bring to a simmer. Let the sauce thicken slightly, about 2-3 minutes.

6.Stir in the Parmesan cheese until melted and well incorporated into the sauce. Season with salt and pepper to taste.

7.Add the cooked pasta to the skillet and toss to coat the pasta evenly with the creamy mushroom and vegetable mixture.

8.Garnish with chopped parsley and more Parmesan cheese, if desired.

9.Serve hot and enjoy your creamy mushroom pasta with asparagus and bell peppers!