Name: Thai-French Herb Spaghetti with Roasted Pepper Coulis and Crispy Mushrooms
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1 red bell pepper (cored and halved); 1 yellow bell pepper (cored and halved); 1 green bell pepper (cored and halved); 12 cherry tomatoes (halved); 4 cloves garlic (minced); 8 ounces spaghetti; 6 tablespoons olive oil (divided); 1 teaspoon black pepper (freshly ground, divided); 8 ounces mushrooms (sliced); 3 ounces cheese (Parmesan, grated); 1 tablespoon water

Thai-French Herb Spaghetti with Roasted Pepper Coulis and Crispy Mushrooms

A bold fusion dish combining French technique with Thai flavors, featuring delicate spaghetti tossed in a vibrant roasted bell pepper coulis infused with garlic and Thai aromatics, topped with crispy pan-seared mushrooms and finished with a light cheese garnish. This elegant yet approachable dish bridges the refined simplicity of French cuisine with the bold, aromatic character of Thai cooking.

55 min

Medium

4 servings

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Taste Profile

Sweet6/10

Salty5/10

Sour3/10

Umami7/10

Spicy2/10

🥄 Texture

Silky, smooth sauce that clings to al dente spaghetti, creating a creamy mouthfeel. Crispy, golden mushrooms provide a crunchy contrast while grated Parmesan adds a slight granular, melting finish.

👃 Aroma

Warm, smoky-sweet notes from the roasted bell peppers and a fresh tomato brightness dominate, with a background of fragrant garlic. Earthy mushroom and nutty Parmesan aromas round out the bouquet for an inviting savory profile.

🍷 Pairs Well With

A crisp Sauvignon Blanc or dry Rosé to cut through the richness; alternatively a light-bodied Pinot Noir or an herbal jasmine iced tea for a nonalcoholic option.

🥗 Side Dishes

Simple green salad with lemon vinaigrette, crusty baguette or garlic bread, or roasted asparagus/green beans. For a fusion touch, a light cucumber and cilantro salad with a citrus dressing would also pair nicely.

Ingredients(11 items)

11 red bell pepper (cored and halved)

21 yellow bell pepper (cored and halved)

31 green bell pepper (cored and halved)

412 cherry tomatoes (halved)

54 cloves garlic (minced)

68 ounces spaghetti

76 tablespoons olive oil (divided)

81 teaspoon black pepper (freshly ground, divided)

98 ounces mushrooms (sliced)

103 ounces cheese (Parmesan, grated)

111 tablespoon water

Instructions

Preheat oven to 400°F (200°C). Place halved bell peppers skin-side up on a baking sheet, drizzle with 2 tablespoons olive oil, and roast for 20 minutes until skin is charred and flesh is tender.

Remove roasted peppers from oven and place in a bowl covered with plastic wrap for 5 minutes to steam. This makes peeling easier. Peel away the charred skin and discard.

In a blender or food processor, combine roasted peppers, 2 minced garlic cloves, cherry tomatoes, 2 tablespoons olive oil, 1/2 teaspoon black pepper, and 1 tablespoon water. Blend until smooth and creamy. This is your Thai-French coulis.

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced mushrooms and remaining 2 minced garlic cloves. Sauté for 6-7 minutes until mushrooms are golden and crispy, stirring occasionally. Season with remaining 1/2 teaspoon black pepper. Set aside.

In a large shallow pan, gently warm the pepper coulis over medium heat, stirring occasionally. Do not boil.

Add cooked spaghetti to the warm coulis and toss gently, adding pasta water a few tablespoons at a time until the sauce coats the pasta beautifully and has a silky consistency.

Divide spaghetti between serving bowls, top with crispy mushrooms, sprinkle with grated Parmesan cheese, and serve immediately.