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- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
- Roast peppers
Pasta is tossed with fresh asparagus, roasted red and yellow peppers and portobello mushrooms for a colourful and flavourful main dish.
2 people made this
- 4 portobello mushrooms
- 4 tablespoons balsamic vinegar
- 1 red pepper
- 1 yellow pepper
- 225g fettuccine or spaghetti pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 120g fresh asparagus, trimmed and cut into 2cm pieces
- 1 clove garlic, minced
- 1 teaspoon Italian herb seasoning
- 1 pinch chilli flakes, or to taste
- salt and ground black pepper to taste
MethodPrep:25min ›Cook:30min ›Ready in:55min
- Place mushroom caps into a large resealable food bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate.
- Preheat grill and line a shallow roasting tin with foil.
- Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds and ribs. Place the peppers cut sides down onto the prepared tray.
- Cook under the preheated grill on top shelf until the skin of the peppers has blackened and blistered, about 5 minutes.
- Place the blackened peppers into a bowl and tightly seal with cling film. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers.
- Turn oven's temperature to 240 C / Gas 9.
- Remove portobello mushroom caps from bag; shake off excess vinegar and arrange on a baking tray.
- Roast mushrooms until tender and they release their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle.
- Fill a large pot with lightly salted water and bring to the boil. Stir in pasta and return to the boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain.
- Heat olive oil and butter in a large pan over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, chilli flakes, salt and black pepper until asparagus is tender but still bright green, about 3 minutes.
- Mix mushrooms and roasted peppers into asparagus mixture and toss pasta with the vegetables until combined.
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Mediterranean Roasted Vegetable PastaJUMP TO RECIPE
This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food!
The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make!
Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
To begin making the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce, we will first cook the pasta.
In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.
Add the penne pasta to the boiling water and cook in the boiling water until it is al dente. This process should take a good 12-15 minutes.
Once the penne pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process. Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil.
In a saucepan, add cream cheese, cream and milk. Add in salt, crushed black pepper and the mixed. herbs.
Stir on medium heat until the sauce begins to boil and the cream cheese is dissolved completely.
Turn off the heat and keep the alfredo sauce aside.
Now that the sauce is ready, we will stir fry the mushrooms. Heat a tablespoon of oil in a wok, add the chopped garlic and the mushrooms.
Sprinkle some salt and stir fry the mushrooms until lightly tender. Don’t let the mushroom overcook, as it will get tossed along with the pasta and the sauce as well.
To the same wok in which you stir fried the mushrooms, stir in the cooked pasta and finally the cheesy white alfredo sauce.
Check the salt and spice levels and adjust to suit your taste. Stir fry the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce a for a couple of minutes and turn off the heat.
Finally stir in the grated parmesan cheese and serve the pasta, warm.
Serve the Roasted Mushroom Penne Pasta Recipe for a quick weeknight dinner along with a Zucchini Salad Recipe With Thai Hot Chili Dressing to make a delicious weekend dinner.
Roasted Carrots & Mushroom Pasta In White Sauce Recipe
Yummy pasta with roasted carrots and button mushrooms in a white sauce with cream, cheese and flour. The best way to add vegetables into your meal is to add them in your pasta dish, this will not only be healthy but at the same time tastes delicious too. Serve it along with whole wheat rosemary bread.
Roasted Carrots & Mushroom Pasta in White Sauce is a wonderful, delicious dish that could be prepared in under an hour for dinner. It is filled with the goodness of button mushroom and roasted sweet carrots that is paired rightly with the pasta.
Serve Roasted Carrots & Mushroom Pasta In White Sauce Recipe with a hot bowl of Light And Creamy Broccoli Soup Recipe and a crusty bread like Whole Wheat Rosemary Focaccia Bread Recipe for a hearty and a sumptuous dinner. It makes a perfect dish for a small party.
Did you know: Carrots are an excellent source of vitamin A, vitamin C needs and iron. It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion. Carrots are also the powerhouse of fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E, and zinc.
Vegetable Pasta Recipe Variations
You’ll love this recipe as written, but it’s also a great one to play with. Feel free to use what you have on hand or whatever looks best at the farmers market. Here are some of my favorite variations:
- Switch the veggies. Nearly any late summer veggie works well in this roasted vegetable pasta. Replace some of the summer squash with eggplant or bell peppers, swap the carrots for green beans, or add broccoli, cauliflower, fennel, or corn.
- Grill the veggies. Too hot to turn the oven on? This vegetable pasta is just as good when you cook the veggies on the grill.
- Swap the cheese, or skip it. If you don’t have feta on hand, use shaved Parmesan cheese or crumbled goat cheese in its place. To make this recipe vegan, skip the cheese, or add a spoonful of capers instead.
- Add some crunch. Toss in a handful of toasted pine nuts or roasted chickpeas.
- Up the herbs. In addition to fresh basil, top the pasta with dollops of pesto.
Let me know what variations you try!
- 1 medium zucchini, diced
- 1 red or yellow bell pepper, seeded and diced
- 1 large onion, thinly sliced
- 2 tablespoons extra-virgin olive oil, divided
- Salt & freshly ground pepper, to taste
- 2 large tomatoes, chopped
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
- 12 ounces whole-wheat pasta
- ½ cup crumbled feta cheese
Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.
Few cooking methods do as much as roasting to build big, intense flavors with such little effort. Baked in at least 400° heat, vegetables release moisture as they cook. As a result, their flavor becomes concentrated, and their natural sweetness comes out. Simply coat the vegetables with cooking spray or toss with oil or melted butter, and then toss with seasonings. Spread the vegetables in an even layer on a jelly-roll pan, baking pan, or roasting pan so they'll cook evenly. If the vegetables are not in a single layer, the ones on the bottom might steam rather than roast. Stir the vegetables occasionally as they roast.
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Bring a large pot of water to a boil over high heat. Season generously with salt.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds.
Add the garlic and mushrooms to the pan. Season with the salt and stir.
Cook the mushrooms without stirring again for about 4 minutes, or until the mushrooms on the bottom are golden brown. Stir, then repeat this sequence until the mushrooms are browned and cooked through, about 10 minutes longer.
While the mushrooms brown, add the pasta to the salted pasta water.
After the mushrooms brown, add the remaining tablespoon of oil and the shallot and cook for 2 minutes, stirring often.
Add the wine and, using a wooden spoon, loosen any browned bits from the bottom of the pan. Simmer for 1 minute, or until almost entirely cooked down.
Add the chicken broth and butter and simmer for 3 minutes to emulsify and thicken slightly.
Transfer the pasta directly from the pot into the sauce. Add 1/3 cup of the pasta cooking water to the pan.
Sprinkle the bare pasta with 1 cup of the cheese. Toss well to combine and coat in the sauce. Simmer over medium heat for 2 minutes, tossing often, to finish the pasta, adding more cooking water as needed to make a light sauce.
Stir in the arugula and heat until just wilted add the remaining cheese.
12 Healthy Roasted Vegetable Recipes That Practically Cook Themselves
Of all the simple sides to choose from, roasted vegetables are the most reliably crowd-pleasing dishes you can serve. From crispy Brussels sprouts and browned broccoli florets to sheet pan sweet potatoes, slow-roasted eggplant, and caramelized carrots, possibilities are endless. Better yet, roasted vegetable recipes typically require around 15 minutes of hands-on time (or less) and only a few ingredients, like extra virgin olive oil, salt, pepper, and fresh herbs. For an easy extra kick of flavor, add garlic. And to speed up the cooking process even further, preheat your roasting pan before adding the veggies&mdashit's one of our favorite cooking hacks that reliably results in extra browning and even cooking (thanks to the Maillard reaction). For streamlined cleanup, line your baking sheet with aluminum foil.
Here are 12 of our favorite roasted vegetable recipes you'll want to serve alongside every type of protein&mdashand season&mdashunder the sun.