Ingredients
2 cups uncooked penne pasta4 large portobello mushrooms, stems removed, halved and thinly sliced2 tablespoons olive oil1/2 cup heavy whipping cream3/4 teaspoon salt1/4 teaspoon pepper1 cup shredded pepper jack cheese
Preparation
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat.
