Roasted Red Bell Pepper Pasta

"In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again... but always use SHREDDED parmesan! (Great with French Bread)"
 
Download
photo by mikey  ev photo by mikey  ev
photo by mikey ev
photo by -Sylvie- photo by -Sylvie-
Ready In:
25mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat olive oil on medium to high heat in large skillet or wok.
  • Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).
  • Meanwhile, slice roasted red bell peppers as desired.
  • Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.
  • Cook pasta and drain.
  • Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yummy and satisfying! I wanted to make this a main dish, so I added some shrimp and crab in with the peppers. What a fantastic blending of flavors! Thank you for providing the perfect recipe for my Valentine's Day dinner.
     
  2. I was skeptical, I will admit, because this is really easy and simple. I didn't add any ingredients I just messed with amounts. I used my own roasted bell peppers and a TON of fresh garlic (like 4 huge cloves) because I love it and less Parmesan cheese. It was FABULOUS! If you used canned roasted bell peppers I bet the pepper flavor would be even stronger which is good, but home roasted are great too. Make it now! Really. Super easy, super healthy (if you use whole wheat and good EVOO and no processed ingredients) and super yummy. I am always looking for a non tomato based pasta dish and I will be adding this to my regular rotation, like other reviews said too! Way to go Che~Sara`.
     
  3. I included broccoli, parsley, oregano and chicken for DH (the carnivore). It was very satisfying and the colors were beautiful. The best thing was that I ate it cold for lunch the next two days and it was even better! Thanks.
     
  4. This recipe is amazing. My boyfriend and I make this all the time! It's really easy and delicious. At first we made it just as the recipe says- and it turned out wonderful. Since then, we have added or subtracted ingredients depending on what we have on hand. We've added black olives; left out the onion. I think the key is the mushrooms and the roasted red peppers- you really can't go wrong. This is definitely one to try!
     
  5. We enjoyed this dish, but with a few alterations. I used a 12oz jar of rrps, as well as 2 home-roasted orange peppers. I also boiled 16 oz of whole wheat fusili, but only used about half of it and still felt like there was too much pasta and not enough vegetables. I also had only about 4 oz of grated parmesan, and was worried that this would be too bland, so I added about 1.5 T of capers (great, but should have chopped them) and about 1 T of cilantro (interesting, but parsley would have been better, and 1T was not enough). Still, we were very happy with the results, and I'll be making it again on our veg nights. Thanks!
     
Advertisement

RECIPE SUBMITTED BY

I'm happily married and have two boys (age 9 and 14 months) and a 1 month old little girl! I am a basketball fanatic, love to travel and love the oregon coast. I love classical music and when I cook, it's always Vivaldi (the only composer I don't like is Beethoven) I love making new recipes all the time now and enjoy learning about the people who posted them. Thanks in advance for any recipe I try of yours!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes