Do you enjoy recipes that combine pasta with mushrooms? I do too. This is why I always look for ways to include it in my weekly menu, whether it’s with a creamy sauce, olive oil or tomato sauce. I also like to make Italian pasta sauces with plenty of vegetables and cheese. I think it’s a great combination and I feel great when I eat it. Fall is my favorite time year with its weather changes and new colors. I love watching the leaves change and it inspires me to create delicious recipes with pasta and mushrooms. Sometimes I enjoy preparing my own spaghetti from scratch, other times it’s just easier to buy boxed pasta, especially when I want to use tricolor pastas in white, green and red, like the one I use for this recipe. The dishes made with this type of pasta are visually attractive and vibrant. They don’t need much garnish, perhaps just a few sprigs of fresh oregano or parsley and a bit of garlic. Always use good parmesan cheese as well as a good cream sauce. If you don’t have whole grain pepper, use powder, but remember that when it’s freshly ground it gives off a delicious aroma. This pasta recipe can be prepared quickly, making it a great option for days when you arrive home late and don’t want to spend too much time cooking. Serve with vegetables and you’ve got a complete meal. Enjoy!