Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Pho-Inspired Mediterranean Herb Spaghetti with Charred Peppers and Garlic Oil
This innovative fusion dish combines the aromatic, broth-inspired essence of Vietnamese pho with Mediterranean pasta traditions. Spaghetti is tossed with a garlic-infused olive oil, charred tri-color bell peppers, and mushrooms, then finished with fresh herbs and cheese to create a light yet satisfying dish that bridges two culinary worlds.
35 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour2/10
Umami7/10
Spicy3/10
🥄 Texture
Al dente spaghetti provides a firm, chewy backbone while the charred bell peppers remain slightly crisp with tender, blistered edges. Sliced mushrooms add a meaty, juicy bite and the garlic‑olive oil with grated cheese yields a silky, lightly coated mouthfeel.
👃 Aroma
Pronounced roasted pepper smokiness and warm garlic-infused olive oil upfront, with savory, nutty notes from the grated Pecorino/Parmesan. Fresh herbs and bright cherry tomato fragrance add a light green and slightly fruity counterpoint.
🍷 Pairs Well With
A crisp, citrusy Sauvignon Blanc or a dry rosé to cut through the oil and complement the roasted peppers; alternatively a light-bodied Chianti or an effervescent lager for a more Mediterranean feel.
🥗 Side Dishes
A simple mixed green salad with lemon‑vinaigrette or quick-pickled cucumber ribbons for brightness; crusty bread or garlic focaccia to mop up the oil; optional grilled shrimp or a tray of roasted eggplant as a heartier accompaniment.
Ingredients(13 items)
- 1400 grams spaghetti (dried)
- 21 red bell pepper (sliced into strips)
- 31 green bell pepper (sliced into strips)
- 41 yellow bell pepper (sliced into strips)
- 5250 grams fresh mushrooms (sliced)
- 6200 grams cherry tomatoes (halved)
- 76 cloves garlic (minced)
- 81/2 cup olive oil
- 92 teaspoons black pepper (freshly ground)
- 10100 grams cheese (grated, such as Pecorino Romano or Parmesan)
- 112 cups water (for pasta cooking)
- 121 teaspoon salt (for pasta water)
- 13Fresh herbs for garnish (optional: basil, parsley, or cilantro - 1/4 cup total)
Nutrition Information(per serving)
485
Calories
16.2g
Protein
62.8g
Carbs
18.5g
Fat
Instructions
- 1
Bring 2 cups of water to a boil in a large pot and add 1 teaspoon salt. Add the spaghetti and cook according to package directions until al dente (approximately 9-11 minutes). Reserve 1/2 cup of pasta water before draining.
- 2
While the pasta cooks, heat 1/2 cup olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 3
Add the sliced mushrooms to the garlic oil and cook for 3-4 minutes, stirring occasionally, until they begin to release their moisture and lightly brown.
- 4
Add the red, green, and yellow bell pepper strips to the skillet and increase heat to high. Cook for 5-6 minutes, stirring frequently, until the peppers are charred at the edges but still slightly firm.
- 5
Add the halved cherry tomatoes to the skillet and cook for 2 minutes, allowing them to warm through and slightly blister.
- 6
Add the cooked spaghetti directly to the skillet with the vegetables and oil. Toss gently to combine all ingredients.
- 7
Pour in 1/4 cup of the reserved pasta water and toss again, allowing the starch to create a light sauce that coats the pasta. Add more pasta water if needed for desired consistency.
- 8
Season the dish generously with freshly ground black pepper and toss once more.
- 9
Divide the spaghetti among serving plates and top each portion with grated cheese. Garnish with fresh herbs if desired and serve immediately.
- 10
Serve hot and enjoy the aromatic fusion of Mediterranean and Vietnamese flavors.
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