Name: Mediterranean Pasta with Roasted Peppers and Mushrooms
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 grams pasta (penne or fusilli); 1 red bell pepper (chopped into bite-sized pieces); 1 yellow bell pepper (chopped into bite-sized pieces); 1 green bell pepper (chopped into bite-sized pieces); 200 grams cherry tomatoes (halved); 250 grams mushrooms (sliced); 4 cloves garlic (minced); 4 tablespoons olive oil; 100 grams cheese (grated, Parmesan or Gruyère); Salt to taste; Black pepper to taste

Mediterranean Pasta with Roasted Peppers and Mushrooms

A vibrant French-Mediterranean fusion dish combining tender pasta with colorful roasted bell peppers, mushrooms, and cherry tomatoes. This light yet satisfying one-pan meal comes together in under 30 minutes with minimal effort, making it perfect for beginners.

25 min

Easy

4 servings

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Taste Profile

Sweet5/10

Salty5/10

Sour3/10

Umami7/10

Spicy1/10

🥄 Texture

Tender pasta (ideally al dente) with soft, slightly caramelized bell peppers and juicy burst from halved cherry tomatoes. Sliced mushrooms add a meaty, slightly chewy component while the light olive-oil/pasta-water coating keeps the dish silky rather than saucy.

👃 Aroma

Garlic and olive oil provide a warm, savory base aroma while roasted bell peppers lend a sweet, smoky note. Earthy mushroom scent and nutty, savory top notes from grated Parmesan or Gruyère round out the profile.

🍷 Pairs Well With

A crisp, unoaked white wine such as Sauvignon Blanc or Vermentino; alternatively a light-bodied red like Chianti or a sparkling water with lemon for a non-alcoholic option.

🥗 Side Dishes

Crusty bread or focaccia to mop up juices; a simple green salad with lemon vinaigrette to add freshness; marinated olives or a small platter of grilled vegetables or roasted eggplant.

Ingredients(11 items)

1400 grams pasta (penne or fusilli)

21 red bell pepper (chopped into bite-sized pieces)

31 yellow bell pepper (chopped into bite-sized pieces)

41 green bell pepper (chopped into bite-sized pieces)

5200 grams cherry tomatoes (halved)

6250 grams mushrooms (sliced)

74 cloves garlic (minced)

84 tablespoons olive oil

9100 grams cheese (grated, Parmesan or Gruyère)

10Salt to taste

11Black pepper to taste

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.

While the pasta cooks, heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add the sliced mushrooms and cook for 3-4 minutes until golden, then remove and set aside.

In the same pan, add the remaining 1 tablespoon of olive oil and cook the minced garlic for 30 seconds until fragrant. Add all the chopped bell peppers and cook for 5 minutes, stirring occasionally, until they start to soften.

Add the cherry tomatoes and cooked mushrooms back to the pan. Stir in the cooked pasta and mix everything together. Add salt and black pepper to taste. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.

Transfer to serving plates or bowls, top with grated cheese, and serve immediately while hot.