Unfortunately there are no prep photos, but I first sautéed two large portabello caps from the market until nearly cooked. I then added a sliced sweet onion and sautéed until just cooked, but still crunchy. Next, I added a sliced green pepper, and turned the heat on low. To this I added about a cup of whole milk and 3 cloves of crushed garlic, and let it simmer as the pasta was cooking. Then I added the pasta and a good helping of fresh ground pepper.
A good helping of parmesan tops it off after serving.