Creamy Mushroom and Pepperoni Pasta in a Bread Bowl
A comforting weeknight pasta tossed in a rich cream sauce with mushrooms and crispy pepperoni, served in a hollowed-out bread bowl for a fun, hearty dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 850
- Protein
- 28g
Ingredients
- 2 large bread bowl
- 8 oz pasta
- 1 tbsp olive oil
- 4 oz pepperoni
- 8 oz mushrooms
- 1 cup heavy cream
- ½ cup parmesan cheese
- 2 cloves garlic
Instructions
- 1
Cook the 8 oz pasta in salted boiling water until al dente, about 9-11 minutes. Drain and set aside.
- 2
While pasta cooks, hollow out the 2 bread bowls, reserving the insides for dipping. Toast the bowls in a 375°F oven for 5-7 minutes until crisp.
- 3
In a large skillet, heat 1 tbsp olive oil over medium. Add 4 oz pepperoni and cook until crispy, about 3-4 minutes. Remove with a slotted spoon.
- 4
Add 8 oz sliced mushrooms and 2 minced garlic cloves to the same skillet. Sauté until mushrooms are golden and tender, about 5-7 minutes.
- 5
Pour in 1 cup heavy cream and bring to a simmer. Stir in 1/2 cup grated parmesan until melted and sauce thickens slightly, about 2-3 minutes.
- 6
Add the cooked pasta and crispy pepperoni to the sauce. Toss to coat evenly, then season with salt and pepper to taste.
- 7
Divide the creamy pasta between the toasted bread bowls and serve immediately, garnished with fresh herbs if desired.
Tools you’ll need
- Large pot
- Large skillet
- Knife
- Cutting board
- Slotted spoon
- Oven
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