Pasta with Mushroom and Seasonal Vegetable
Elevate your weeknight dinner routine with this vibrant and wholesome Pasta with Mushroom and Seasonal Vegetables recipe! Bursting with earthy mushrooms and the freshest seasonal produce like zucchini, bell peppers, or cherry tomatoes, this dish is a celebration of simple yet flavorful ingredients. Sautéed garlic and a touch of olive oil create a fragrant base, while a splash of vegetable broth ensures a light, silky sauce that perfectly coats the al dente pasta. Topped with freshly grated Parmesan, bright lemon zest, and chopped parsley, this vegetarian pasta dish is exquisitely balanced, full of texture, and supremely satisfying. Ready in just 35 minutes, it’s an ideal choice for a quick, healthy meal that doesn’t sacrifice taste—perfect for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 300 g Pasta (spaghetti, penne, or your choice)
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 250 g Button mushrooms, sliced
- 200 g Seasonal vegetables (e.g., zucchini, bell pepper, cherry tomatoes, or asparagus), chopped
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Red pepper flakes (optional)
- 0.5 cup Vegetable broth or pasta cooking water
- 50 g Parmesan cheese, grated (optional)
- 2 tbsp Fresh parsley, chopped
- 1 tsp Lemon zest (optional)
Instructions
1. Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
5. Stir in the seasonal vegetables and cook for another 5-7 minutes, or until the vegetables are tender but still slightly crisp.
6. Season the mushroom and vegetable mixture with salt, black pepper, and red pepper flakes (if using).
7. Pour in the vegetable broth (or reserved pasta water) and stir to combine. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld together.
8. Add the cooked pasta to the skillet and toss to coat it evenly in the vegetable mixture. If the pasta looks dry, add a bit more pasta water or broth, 1 tablespoon at a time.
9. Taste and adjust the seasoning, if necessary.
10. Remove the skillet from the heat and sprinkle the pasta with Parmesan cheese (if using), fresh parsley, and a touch of lemon zest for brightness.
11. Serve immediately and enjoy your Pasta with Mushroom and Seasonal Vegetable!
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.6 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 666 mg | 51% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1655 mg | 35% | |
*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.
