Super Mushroom Veggie Pasta

  • Yield: 6 servings


1 (14.5-ounce) box spaghetti
2tablespoons olive oil
1pound white button mushrooms, sliced
1 red bell pepper, diced
1large onion, diced
1cup bite-size broccolini pieces
1pint grape tomatoes
1/2cup vegetable broth
1/2cup prepared pesto
1cup baby spinach leaves
Freshly grated Parmesan (for garnish)


  1. Bring a large pot of water to boil and prepare pasta according to package directions.
  2. While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms, red bell pepper and onions and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir and cook about 5 minutes more to brown mushrooms. Stir in broccolini, tomatoes, broth and pesto. Bring to a simmer, and then stir in spinach and cooked pasta.
  3. Transfer to a serving bowl and sprinkle with Parmesan.

Recipe courtesy of the Mushroom Council’s Mushroom Channel

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