Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Middle Eastern Roasted Bell Pepper and Mushroom Pasta with Garlic and Cheese
A delightful fusion of Middle Eastern flavors with Mediterranean pasta, featuring roasted bell peppers, mushrooms, and cherry tomatoes tossed with garlic-infused olive oil and finished with crumbled cheese. This vibrant dish celebrates the warm spices and fresh vegetables characteristic of Middle Eastern cuisine while maintaining the comfort of pasta.
50 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet5/10
Salty6/10
Sour3/10
Umami6/10
Spicy1/10
🥄 Texture
Al dente pasta provides a firm chew while roasted bell peppers and cherry tomatoes are tender and slightly jammy. Sliced mushrooms add a meaty, slightly springy bite and the crumbled cheese gives occasional creamy, crumbly contrasts throughout.
👃 Aroma
Warm, toasty garlic and olive oil form the base aroma, joined by smoky, caramelized notes from roasted bell peppers. Earthy mushroom scents and bright tomato tang mingle with the salty tang of crumbled cheese for a savory, appetizing bouquet.
🍷 Pairs Well With
A crisp, acidic white wine (eg. Sauvignon Blanc) or a light rosé; non-alcoholic: sparkling water with lemon or a chilled mint tea to cut the oiliness and complement the bright roasted flavors.
🥗 Side Dishes
Simple green salad with lemon vinaigrette, warm crusty bread or pita for scooping, or Middle Eastern mezze like hummus, tzatziki, olives, or tabbouleh to echo the regional notes.
Ingredients(11 items)
- 1400 grams pasta (penne or rigatoni)
- 21 red bell pepper (diced into 1-inch pieces)
- 31 green bell pepper (diced into 1-inch pieces)
- 41 yellow bell pepper (diced into 1-inch pieces)
- 5250 grams mushrooms (sliced)
- 6200 grams cherry tomatoes (halved)
- 76 tablespoons olive oil
- 86 cloves garlic (minced)
- 91 teaspoon black pepper (ground)
- 10150 grams cheese (crumbled feta or similar)
- 11Salt to taste
Nutrition Information(per serving)
520
Calories
16g
Protein
72g
Carbs
18g
Fat
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 2
In a large bowl, combine the diced red, green, and yellow bell peppers with the sliced mushrooms and halved cherry tomatoes.
- 3
Drizzle the vegetables with 4 tablespoons of olive oil, season with salt and black pepper, and toss well to coat evenly.
- 4
Spread the vegetables in a single layer on a large baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- 5
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 6
In a small pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 7
Once the roasted vegetables are done, remove them from the oven and transfer to a large mixing bowl.
- 8
Add the cooked pasta to the roasted vegetables, pour the garlic-infused olive oil over the mixture, and toss gently to combine.
- 9
If the pasta seems dry, add pasta water a little at a time until you reach your desired consistency.
- 10
Season with additional salt and black pepper to taste.
- 11
Transfer the pasta to serving bowls or plates and top generously with crumbled cheese.
- 12
Serve immediately while warm, optionally garnishing with fresh herbs if available.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!