Creamy Mushroom Pepper Pasta

Ingredients:

Method:

To a large pot of Water add Salt and bring to a boil. Add Pasta and cook to al dente according to package directions.
Meanwhile, melt the Butter with Olive Oil in a large skillet over medium heat. Add Onion, sauté for 8 minutes, Add sliced Chestnut Mushrooms and Shimeji Mushrooms, season with Salt, Pepper and Thyme, cook until golden brown and softened, about 6-7 minutes. Add in Garlic, sauté for 30 seconds.
Peppers:
- Preheat oven to 230 ℃ / 450 ℉.
- In a bowl add Peppers, season with Salt, and Pepper. Add Oil, toss until Peppers coated with Oil. Add parchment paper to baking sheet, place rack on top. Lay Peppers on rack. Roast Peppers for 35 minutes. Add Peppers to Sauce.
Deglaze pan with Wine, allow Wine to mostly reduce.
Add the Stock, Cream, grated Parmesan Cheese, Salt, Pepper, Cloves, and Nutmeg.
Stir. Bring to a simmer.
Roux:
- In a fry pan on medium heat add Butter, allow to melt. Add Flour slowly while mixing. Stir continuously for 4 minutes. Add Roux to Sauce.
Add drained Pasta, and toss.
Serve immediately.