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