Pesto Pasta with Mushrooms Onions and Red Bell Peppers
Indulge in the vibrant flavors of this Pesto Pasta with Mushrooms, Onions, and Red Bell Peppers—a quick, satisfying dish that’s perfect for busy weeknights or casual dinners. This recipe combines al dente pasta with a creamy, herbaceous pesto sauce, sautéed mushrooms, sweet red bell peppers, and tender onions for a hearty, colorful meal bursting with flavor. Minced garlic adds a fragrant kick, while grated Parmesan cheese melts perfectly into the dish, creating a luscious finish. Customize the heat with optional red pepper flakes, and garnish with fresh basil for a pop of freshness. Ready in just 35 minutes, this vegetarian pasta recipe is a delicious way to bring Mediterranean-inspired flair to your table, and it's sure to become a household favorite.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, penne, or fettuccine)
- 1 cup Pesto sauce
- 2 tablespoons Olive oil
- 1 medium White onion, thinly sliced
- 8 oz Mushrooms, sliced
- 1 large Red bell pepper, thinly sliced
- 3 cloves Garlic, minced
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 0.25 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
Stir in the sliced red bell pepper and cook for another 3-4 minutes until tender but slightly crisp.
Add the minced garlic to the skillet, stirring frequently for 1 minute until fragrant. Season the vegetables with salt, black pepper, and red pepper flakes, if desired.
Reduce the heat to low and stir in the pesto sauce. If the mixture is too thick, add the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Add the cooked and drained pasta to the skillet, tossing gently to combine and coat the pasta evenly with the sauce and vegetables.
Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with fresh basil leaves and an extra sprinkling of Parmesan, if desired.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 383 mg | 29% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 558 mg | 12% | |
*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.
