Pasta Masquerade
Dive into the vibrant, creamy world of *Pasta Masquerade*, a feast for both the eyes and the palate. This dazzling vegetarian pasta dish blends al dente penne with a rainbow of sautéed veggies, including bell peppers, zucchini, mushrooms, and cherry tomatoes, all enveloped in a rich Parmesan cream sauce. Infused with aromatic garlic, onion, and a sprinkle of dried oregano and red pepper flakes, this recipe expertly balances comfort and bold, Mediterranean-inspired flavors. Topped with fresh basil and extra cheese, *Pasta Masquerade* is perfect for weeknight dinners or special occasions. Ready in just 45 minutes, it’s your ticket to a colorful and delicious dining experience that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 3 medium bell peppers (red, yellow, and green), thinly sliced
- 1 medium zucchini, diced
- 200 grams mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 handful fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 liters water
- 2 tablespoons salt for pasta water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 2 tablespoons of salt to the boiling water.
Add the penne pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set aside.
In a large skillet or saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted.
Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Toss in the sliced bell peppers, diced zucchini, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Add the halved cherry tomatoes and cook for an additional 2-3 minutes until they soften.
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine with the vegetables.
Gradually add the grated parmesan cheese, stirring constantly, until it melts into the sauce.
Season the sauce with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of dried oregano, and 0.5 teaspoon of red pepper flakes. Stir well to incorporate the spices.
Add the cooked penne pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is fully coated in the creamy sauce.
Remove the skillet from heat and garnish the pasta with the chopped fresh basil leaves.
Serve immediately while warm, with extra parmesan cheese on the side if desired. Enjoy your Pasta Masquerade!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.4 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
