Mushroom Orecchiette with Bell Pepper & Goat Cheese | Sunshine Rising

Ingredients

• 1 lb Orecchiette Pasta
• 1 tbsp Olive Oil
• 1 tbsp Butter
• 1 Shallot, minced
• ½ cup Red Onion, minced
• ⅓ cup Marsala Wine
• 16 oz Baby Portabello Mushrooms, sliced (four 8 oz. packs)
• 2 Red Bell Pepper, diced
• ⅓ cup Green Onions, chopped
• ¼ cup Fresh Parsley, minced
• 8 oz Goat Cheese
• ¼ cup Balsamic Vinegar
• ½ cup Extra Virgin Olive Oil
• ½ tsp Salt
• ¼ tsp Pepper
• 1 tsp Dijon Mustard
• 1 Garlic Clove, pressed or finely minced
• 1 tsp Honey