Quick Flavorful Red Pepper Pasta

• 1 lb. pasta, cooked according to package directions (I prefer campanelli, fusilli, or bowties)
• 6 T olive oil, divided
• 1 12 oz. jar Trader Joe's Red Pepper Spread with Eggplant and Garlic
• 8 oz. sliced mushrooms
• 4 garlic cloves, roughly chopped
• 1 T. Italian seasoning
• 3/4 cup heavy cream (or half and half)
• 4 oz. shredded mozzerella

1. Prepare pasta. While pasta is cooking, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add garlic, cook for 3 minutes. Add mushrooms and Italian seasoning and cook until mushrooms soften. Transfer to large bowl.
2. Add jar of Red Pepper spread to bowl. Drain and gently rinse the pasta and add to mixture, mixing well. Add remaining olive oil (4 T.), cream, and mozzerella and stir until cheese starts to melt and cream takes on a pink tone from the pepper sauce.
3. If the pasta has cooled significantly, you might reheat the mixture in the pasta pot for 2 or 3 minutes over medium heat, until the cheese melts.

pasta, olive oil, red pepper, mushrooms, garlic, italian seasoning, heavy cream, mozzerella

Taken from www.epicurious.com/recipes/member/views/quick-flavorful-red-pepper-pasta-1200598 (may not work)