Creamy Mushroom and Bell Pepper Fettuccine

1.Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.

2.While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced bell peppers and sauté for 5-7 minutes until slightly softened but still retaining some crispness. Remove the peppers and set aside.

3.Add the sliced mushrooms to the same skillet and sauté for 5-8 minutes until they have released their moisture and are deeply browned. This step is crucial for flavor.

4.Reduce the heat to medium. Add the diced onion to the skillet and cook for 3 minutes until translucent. Stir in the minced garlic and dried Italian seasoning and cook for 1 minute until fragrant.

5.Pour in the heavy cream and vegetable broth (or reserved pasta water). Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to low.

6.Stir in the grated Parmesan cheese until the sauce is smooth and thickened. Season generously with salt and black pepper to taste.

7.Return the sautéed bell peppers to the sauce. Add the drained pasta and toss thoroughly to coat everything evenly in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.

8.Serve immediately in warm bowls, garnished with fresh chopped parsley and an extra dusting of Parmesan cheese.