Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers

photo by May I Have That Rec





- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 7 ounces thin spaghetti
- 1 -2 tablespoon olive oil
- 1⁄2 onion, slivered
- 1 red bell pepper, cored and slivered
- 8 ounces mushrooms, sliced
- 7 ounces pesto sauce
directions
- Cook the spaghetti according to package instructions.
- Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
- Add cooked spaghetti and pesto and combine well.
- Serve with garlic bread and salad.
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Reviews
-
This was very good. I did add some minced garlic to the onions as I sauteed them. I used bowtie pasta, and sliced portobellas for the mushrooms and also added some pine nuts for a little added crunch. I also added a twist each of red pepper flakes and roasted garlic sea salt to finish. I used a little less pesto and added an equal amount of fat free half and half to make a creamier sauce. We sprinkled romano cheese at the table. So, I deviated from the recipe but the results were excellent!
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Great for a meatless meal! I recommend using a fresh, refrigerated commercial pesto for the best flavor, IF you don't have your own homemade pesto. I added a small can of black olives and some broccoli I needed to get rid of; I see this as a great vehicle to clean out the veggie drawer for some added color & variety. This is definitely going in the rotation for easy weeknight meals.
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