Name: Korean-Style Colorful Vegetable Pasta
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: korean
Ingredients: 8 ounces fettuccine pasta; 1 red bell pepper (sliced into thin strips); 1 green bell pepper (sliced into thin strips); 1 yellow bell pepper (sliced into thin strips); 1 cup cherry tomatoes (halved); 8 ounces mushrooms (sliced); 3 tablespoons olive oil; 3 cloves garlic (minced); 1/4 cup grated cheese; 1/2 teaspoon black pepper; Salt to taste

Korean-Style Colorful Vegetable Pasta

A vibrant and quick pasta dish combining Korean-inspired flavors with Italian pasta. Sautéed bell peppers, mushrooms, and cherry tomatoes are tossed with fettuccine in a simple garlic and olive oil sauce, creating a light yet satisfying meal that's perfect for beginners.

25 min

Easy

4 servings

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Taste Profile

Sweet5/10

Salty4/10

Sour2/10

Umami5/10

Spicy0/10

🥄 Texture

Al dente fettuccine provides a firm, slightly chewy base while the bell peppers remain crisp-tender for a bright crunch. Mushrooms add a soft, meaty bite and halved cherry tomatoes give bursts of juiciness; grated cheese melts slightly to add a touch of creaminess.

👃 Aroma

Garlic and warm olive oil dominate the aroma, joined by the roasted, slightly sweet scent of bell peppers and the earthy note of sautéed mushrooms. Fresh tomato brightness and a mild cheesy undertone round out the overall fragrant profile.

🍷 Pairs Well With

A crisp, unoaked white wine such as Sauvignon Blanc or a dry Riesling pairs well; alternatively, chilled barley tea or sparkling water with a lemon wedge complements the dish.

🥗 Side Dishes

Light Korean kimchi for a spicy, tangy contrast; sesame cucumber salad or sunomono for a refreshing acidic counterpoint; or simple garlic bread/crusty baguette to soak up the olive oil and juices.

Ingredients(11 items)

18 ounces fettuccine pasta

21 red bell pepper (sliced into thin strips)

31 green bell pepper (sliced into thin strips)

41 yellow bell pepper (sliced into thin strips)

51 cup cherry tomatoes (halved)

68 ounces mushrooms (sliced)

73 tablespoons olive oil

83 cloves garlic (minced)

91/4 cup grated cheese

101/2 teaspoon black pepper

11Salt to taste

Instructions

Boil a pot of salted water and cook the fettuccine according to package directions. Drain and set aside.

While pasta cooks, heat olive oil in a large pan over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Add the sliced bell peppers and mushrooms to the pan. Stir-fry for 3-4 minutes until they start to soften.

Add the halved cherry tomatoes and cooked fettuccine to the pan. Toss everything together for 2 minutes until well combined. Season with black pepper and salt to taste.

Transfer to a serving bowl, sprinkle grated cheese on top, and serve immediately while hot.