Roasted Red Bell Pepper Pasta

Che~Sara`'s Note:

In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again... but always use SHREDDED parmesan! (Great with French Bread)

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ¼ cup olive oil
• 1 large onion , chopped
• 3 cups sliced mushrooms
• 1 (15 ounce) jar roasted red peppers
• 2 (12 ounce) packages penne pasta
• 1 (12 ounce) container shredded parmesan cheese
• salt , to taste
• pepper , to taste
• onion powder , to taste
• garlic , to taste

Directions:

1. Heat olive oil on medium to high heat in large skillet or wok.
2. Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style).
3. Meanwhile, slice roasted red bell peppers as desired.
4. Add the peppers to onions and mushrooms and continue to saute for another 5 minutes.
5. Cook pasta and drain.
6. Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).

Reviews

[cause4chubbyhubby]

Yummy and satisfying! I wanted to make this a main dish, so I added some shrimp and crab in with the peppers. What a fantastic blending of flavors! Thank you for providing the perfect recipe for my Valentine's Day dinner.

[Chef #1324609]

This recipe is amazing. My boyfriend and I make this all the time! It's really easy and delicious. At first we made it just as the recipe says- and it turned out wonderful. Since then, we have added or subtracted ingredients depending on what we have on hand. We've added black olives; left out the onion. I think the key is the mushrooms and the roasted red peppers- you really can't go wrong. This is definitely one to try!

[Lighty]

We enjoyed this dish, but with a few alterations. I used a 12oz jar of rrps, as well as 2 home-roasted orange peppers. I also boiled 16 oz of whole wheat fusili, but only used about half of it and still felt like there was too much pasta and not enough vegetables. I also had only about 4 oz of grated parmesan, and was worried that this would be too bland, so I added about 1.5 T of capers (great, but should have chopped them) and about 1 T of cilantro (interesting, but parsley would have been better, and 1T was not enough). Still, we were very happy with the results, and I'll be making it again on our veg nights. Thanks!