Creamy Mushroom and Pepperoni Pasta in a Bread Bowl

Step 1

Cook the 8 oz pasta in salted boiling water until al dente, about 9-11 minutes. Drain and set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Add the cooked pasta and crispy pepperoni to the sauce. Toss to coat evenly, then season with salt and pepper to taste.

Step 7

Divide the creamy pasta between the toasted bread bowls and serve immediately, garnished with fresh herbs if desired.