8 mins
17 mins
Serves 2
Recipes » Mixed Bell Pepper & Mushroom Spaghetti

Mixed Bell Pepper & Mushroom Spaghetti

A vegan pasta meal that’s fresh and full of flavour. Fun pops of colour peak through a nest of Italpasta Artisan Spaghetti. Quick and easy to make, even for the most novice of cooks.
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Ingredients

  • 1/2 pkg Italpasta Artisan Spaghetti
  • 1 tbsp extra virgin olive oil
  • 1/4 lb mushrooms (cremini or button), cleaned, sliced
  • 1/2 onion (red), finely chopped
  • 3 clove garlic, finely chopped
  • 1 lb mixed bell peppers, stems and seeds removed, finely chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 tsp salt, add to taste
  • 1/2 tsp pepper, add to taste
  • 1/2 cup fresh parsley, chopped
US - Metric

Instructions

  • In a large skillet, heat 1/2 of the olive oil over moderate heat.
  • Add mushrooms and sauté until edges become golden, stirring occasionally.
  • Add onion, garlic, bell peppers and remaining oil to skillet. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until peppers are tender.
  • Meanwhile, cook pasta according to package directions.  Drain, reserving 1 cup (250 ml) of pasta water.
  • Add cooked spaghetti, pasta water, tomatoes and parsley to the skillet and toss over moderate heat for 1 minute. Serve with an extra drizzle of oil and more chopped parsley.
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Nutritional Analysis

Calories: 409kcalCarbohydrates: 71gProtein: 6gFat: 9gSodium: 18mgFiber: 6gSugar: 11gVitamin A: 2350IUVitamin C: 298.7mgCalcium: 20mgIron: 4.9mg