Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Pâtes aux Trois Poivrons et Champignons
A classic French-inspired pasta dish featuring a vibrant medley of tri-color bell peppers, fresh mushrooms, and cherry tomatoes in a light garlic and olive oil sauce. This elegant yet simple dish celebrates the natural flavors of fresh vegetables, finished with melted cheese for a rich, satisfying meal.
35 min
Easy
4 servings
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Taste Profile
Sweet6/10
Salty5/10
Sour3/10
Umami6/10
Spicy1/10
🥄 Texture
Al dente pasta provides a firm chew contrasted with tender-crisp bell pepper strips. Mushrooms are soft and slightly meaty while halved cherry tomatoes add occasional juicy bursts, and grated cheese melts into a slightly creamy coating.
👃 Aroma
Warm olive oil, briefly sautéed garlic and roasted bell peppers create a fragrant, savory baseline with lightly toasty mushroom notes. Fresh tomato brightness and the nutty, slightly sweet aroma of melted Gruyère/Emmental finish the bouquet.
🍷 Pairs Well With
A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio; alternatively a dry rosé or a light Pinot Noir. For non-alcoholic pairing, sparkling water with a lemon twist complements the dish's brightness.
🥗 Side Dishes
Simple mixed green salad with a lemon vinaigrette to cut the richness, and crusty bread or garlic bread to mop up juices. Grilled or roasted zucchini and a small platter of olives or marinated artichokes would also pair well.
Ingredients(10 items)
- 1400 grams pasta (penne or fusilli)
- 21 red bell pepper (sliced into strips)
- 31 green bell pepper (sliced into strips)
- 41 yellow bell pepper (sliced into strips)
- 5200 grams cherry tomatoes (halved)
- 6250 grams mushroom (sliced)
- 75 tablespoons olive oil
- 84 cloves garlic (minced)
- 91 teaspoon black pepper
- 10100 grams cheese (Gruyère or Emmental, grated)
Nutrition Information(per serving)
485
Calories
16.2g
Protein
62.8g
Carbs
18.5g
Fat
Instructions
- 1
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.
- 2
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
- 3
Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant, being careful not to burn it.
- 4
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 5
Add all three bell pepper strips to the skillet and cook for 5-6 minutes, stirring frequently, until the peppers are tender-crisp.
- 6
Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.
- 7
Season the vegetable mixture with black pepper to taste.
- 8
Add the cooked pasta to the skillet with the vegetables and toss gently to combine.
- 9
Drizzle the remaining 2 tablespoons of olive oil over the pasta and vegetables, and mix well.
- 10
If the dish seems dry, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.
- 11
Transfer the pasta to serving bowls or a large platter.
- 12
Top generously with grated cheese and serve immediately while hot.
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