Pasta with Mushrooms and Vegetables

Elevate your weeknight dinner game with this vibrant and wholesome Pasta with Mushrooms and Vegetables. Packed with a medley of colorful vegetables like zucchini, red bell peppers, spinach, and juicy cherry tomatoes, this dish perfectly balances hearty pasta with nutritious flavors. Sautéed mushrooms bring an earthy depth, while garlic, onion, and aromatic dried herbs such as oregano and basil infuse every bite with Italian-inspired goodness. Topped with freshly grated Parmesan cheese and a sprinkle of parsley, this easy-to-make recipe comes together in just 40 minutes, making it perfect for busy families or a cozy night in. Whether you're looking for a vegetarian pasta option or a quick dinner idea, this dish delivers a satisfying and delicious meal that’s sure to impress.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams pasta (e.g., fettuccine or spaghetti)
• 3 tablespoons olive oil
• 3 cloves garlic cloves
• 1 medium onion
• 250 grams mushrooms (e.g., cremini or button)
• 1 medium red bell pepper
• 1 medium zucchini
• 200 grams cherry tomatoes
• 100 grams spinach leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 50 grams parmesan cheese

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.

Step 2

While the pasta is cooking, prepare the vegetables: mince the garlic, finely chop the onion, slice the mushrooms, julienne the red bell pepper, slice the zucchini into half-moons, and halve the cherry tomatoes.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until translucent.

Step 4

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Step 5

Stir in the julienned red bell pepper and sliced zucchini. Cook for an additional 4-5 minutes until the vegetables are tender but still crisp.

Step 6

Add the halved cherry tomatoes and spinach leaves to the skillet, stirring until the spinach has wilted, about 2 minutes.

Step 7

Season the vegetable mixture with dried oregano, dried basil, salt, and black pepper. Stir to combine and cook for another minute.

Step 8

Add the cooked pasta to the skillet with the vegetables, tossing everything together to combine well and heat through.

Step 9

Remove from heat and garnished with freshly chopped parsley and grated parmesan cheese.

Step 10

Serve the pasta hot, with extra parmesan cheese on the side if desired.

Nutrition Facts

Serving size	(1532.0g)

Amount per serving	% Daily Value*
Calories	1407.4

Total Fat 63.7g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 44.5mg	0%
Sodium 4690.3mg	0%
Total Carbohydrate 163.2g	0%
Dietary Fiber 19.8g	0%
Total Sugars 38.9g
Protein 54.7g	0%

Vitamin D 17.5IU	0%
Calcium 725.8mg	0%
Iron 10.9mg	0%
Potassium 3053.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 15.1%

Carbs: 45.2%