Mushroom and Pepper Stroganoff with Bavarian Herb Rye Fusilli

Serving Size: 4-6
Prep Time:  5 Minutes
Cook Time: 25 Minutes
Total Time:  30 Minuutes


1 lb. Pappardelle’s Bavarian Herb Rye Fusilli
14 oz. cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 yellow onion, finely diced
2 red bell peppers, ribs & seeds removed, thinly sliced
1 Tbsp. extra-virgin olive oil
2 tsp. salt, divided, plus more to taste
1 tsp. paprika
1 tsp. black pepper
1 cup half-and-half
1/2 cup sour cream
Fresh parsley, for garnish
Parmesan cheese, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1-1/2 cups pasta water. Set aside. 
  2. In a large pan over medium heat, sauté the onion until it begins to soften, about 3 minutes. Add garlic and sauté, stirring constantly, until fragrant, about 1 minute. 
  3. Add mushrooms and bell pepper to the pan. Sauté for about 5 minutes, stirring constantly. Add in 1 tsp. salt, black pepper and paprika.
  4. Add half-and-half and sour cream and season with 1 tsp. of salt. Bring to a simmer and cook until mixture has slightly thickened, about 5 minutes. 
  5. Add cooked pasta to vegetable mixture. Add reserved pasta water 1 Tbsp. at a time until it has a creamy consistency.
  6. Divide the pasta into serving dishes. Garnish with parsley and Parmesan. Serve and enjoy!