This spaghetti combines sautéed mushrooms, sliced green bell pepper, and garlic with olive oil instead of a tomato or cream sauce. The mushrooms add earthy flavor, while the pepper keeps a little bite. Toss everything together and serve with optional grated vegetarian cheese.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Spaghetti with Mushrooms & Green Pepper
Spaghetti with mushrooms and green pepper made with simple ingredients for an easy, comforting vegetarian meal.
Ingredients
Equipment
Stew Pot
Frying Pan
Cooking Instructions
- Cook spaghetti in salted water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook for 6-8 minutes until softened and lightly browned.
- Add green pepper and cook for 3-4 minutes until just tender.
- Add cooked spaghetti to the skillet and toss to combine.
- Season with salt and black pepper.
- Serve warm with grated cheese if desired.
Nutrition
Notes
• Use a wide skillet so the mushrooms have room to cook. Let their released moisture evaporate before expecting them to brown.
• Watch the minced garlic closely. Lower the heat if it begins browning too quickly; burnt garlic can make the dish bitter.
• Slice the green pepper evenly so the pieces cook at a similar rate. The intended texture is just tender, with a little bite.
• Whole wheat spaghetti can be used, but follow its package cooking time rather than assuming it cooks as quickly as regular spaghetti.
• For extra heat, add a small pinch of chili flakes with the vegetables.
• Serve immediately after tossing the spaghetti with the vegetables so the pasta stays warm and does not clump.