• 1 tablespoon olive oil
  • 1 small onion (sliced)
  • 1 cup sliced mushrooms
  • 1/2 cup frozen green peas (thawed)
  • 1 red bell pepper (small, sliced)
  • 1/3 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/4 cup milk
  • 8 ounces penne pasta, cooked and drained
  • 1/3 cup grated parmesan cheese


  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Add red pepper, mushrooms and peas and cook, stirring occasionally, 5 minutes or until vegetables are tender.
  2. Remove skillet from heat, then stir in Hellmann's® or Best Foods® Real Mayonnaise and milk. Toss vegetable mixture with hot penne and cheese. Season to taste, if desired, with salt and ground black pepper.
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