Spaghetti With Tomatoes, Mushrooms, and Peppers

Total Time
Prep 15 mins
Cook 15 mins

Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can't stop talking about it!

Ingredients Nutrition


  1. Cook pasta to al dente.
  2. Warm olive oil slowly.
  3. Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
  4. Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
  5. Combine pasta and vegetable mix.
  6. Stir in freshly grated Parmesan.
Most Helpful

With the exception of using ‘regular’ spaghetti instead of multi-grain, I followed your recipe and IT WAS SO GOOD! I made this just for myself and so I reduced the amounts; your recipe is very forgiving and the leftovers were also delicious. Thank you.

susan... October 07, 2009

I couldn't imagine this coming out good and not dry without the canned tomatoes...but I tried this recipe without them and it was delicious! I did use a bit more olive oil, and I also put a tiny bit in my noodles because they were sticking while waiting for the veggies to simmer. I will probably double the veggies and spices next time, because I like more veggies than noodles. I used grated Romano cheese instead. Thanks for posting...this one is a keeper!

sksss11 August 09, 2015

I'm not going to star this because it was good but I do think it needs the parmesan cheese to be 5 stars which I did not add I did however add some sea salt. I made ours gluten free using rice pasta, unrefined extra virgin olive oil adding a bit more when it seemed too dry, both dry basil and oregano, orange bell pepper, I chopped a organic tomato instead of the grape or cherry tomatoes as that is what I had on hand but if I was serving it to company I would have used as called for, for looks, I did add the optional canned plum tomatoes of good quality, plus the rest of the ingredients. Made for Veggie Swap 38 ~ September ~

UmmBinat September 16, 2011