Spaghetti With Tomatoes, Mushrooms, and Peppers
"Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can't stop talking about it!"
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 12 ounces multi-grain spaghetti
- 2 tablespoons olive oil
- 8 garlic cloves, minced
- 2 tablespoons basil
- 1 tablespoon oregano
- 8 ounces sliced mushrooms
- 1 yellow pepper, sliced into matchsticks
- 1 pint grape tomatoes, sliced in halves or 1 pint cherry tomatoes, cut into quarters
- 1 (14 ounce) can Italian tomatoes (optional)
- 5 ounces parmesan cheese, freshly grated
directions
- Cook pasta to al dente.
- Warm olive oil slowly.
- Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
- Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
- Combine pasta and vegetable mix.
- Stir in freshly grated Parmesan.
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Reviews
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With the exception of using ‘regular’ spaghetti instead of multi-grain, I followed your recipe and IT WAS SO GOOD! I made this just for myself and so I reduced the amounts; your recipe is very forgiving and the leftovers were also delicious. Thank you. -
I couldn't imagine this coming out good and not dry without the canned tomatoes...but I tried this recipe without them and it was delicious! I did use a bit more olive oil, and I also put a tiny bit in my noodles because they were sticking while waiting for the veggies to simmer. I will probably double the veggies and spices next time, because I like more veggies than noodles. I used grated Romano cheese instead. Thanks for posting...this one is a keeper! -
I'm not going to star this because it was good but I do think it needs the parmesan cheese to be 5 stars which I did not add I did however add some sea salt. I made ours gluten free using rice pasta, unrefined extra virgin olive oil adding a bit more when it seemed too dry, both dry basil and oregano, orange bell pepper, I chopped a organic tomato instead of the grape or cherry tomatoes as that is what I had on hand but if I was serving it to company I would have used as called for, for looks, I did add the optional canned plum tomatoes of good quality, plus the rest of the ingredients. Made for Veggie Swap 38 ~ September ~
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Marvelous kat, just marvelous. I always have organic multi grain or whole wheat spaghetti on hand and I love it. I had no yellow pepper so it got red which kind of got lost with the tomato. I skipped the can of tomatoes and loved each and every bite of the dish with the melted (mostly) Parm. A very satisfying meal.
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Delicious! I loved the flavor combination of all of the ingredients together. Since my DH doesn't care for chunky pieces of cooked tomato I crushed all of the tomatoes in the blender before adding them to the dutch oven. I also made fresh bread in my ABM to go with the dish to sop up the incredibly tasty sauce. Thanks for posting! Made for Veggie Tag Lucky 13.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
