Melt butter in large skillet. Add broccoli, mushrooms, sweet potato, shallots and oregano. Saute about 8 minutes or until vegetables are crisp-tender. Stir in whipping cream and pepper. Bring to a boil; reduce heat and simmer to reduce cream slightly, stirring constantly. (Cream should cling to vegetables.)

Meanwhile, cook noodles according to package directions; drain. Add cooked noodles to vegetable mixture; toss gently to combine. Stir in roasted pepper strips. Sprinkle with cheese and walnuts. Serve immediately.

Photo and Recipe Courtesy of The American Butter Institute.