Pesto Pasta with Mushrooms Onions and Red Bell Peppers

Indulge in the vibrant flavors of this Pesto Pasta with Mushrooms, Onions, and Red Bell Peppers—a quick, satisfying dish that’s perfect for busy weeknights or casual dinners. This recipe combines al dente pasta with a creamy, herbaceous pesto sauce, sautéed mushrooms, sweet red bell peppers, and tender onions for a hearty, colorful meal bursting with flavor. Minced garlic adds a fragrant kick, while grated Parmesan cheese melts perfectly into the dish, creating a luscious finish. Customize the heat with optional red pepper flakes, and garnish with fresh basil for a pop of freshness. Ready in just 35 minutes, this vegetarian pasta recipe is a delicious way to bring Mediterranean-inspired flair to your table, and it's sure to become a household favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Pasta (spaghetti, penne, or fettuccine)
• 1 cup Pesto sauce
• 2 tablespoons Olive oil
• 1 medium White onion, thinly sliced
• 8 oz Mushrooms, sliced
• 1 large Red bell pepper, thinly sliced
• 3 cloves Garlic, minced
• 1 cup Parmesan cheese, grated
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper, freshly ground
• 0.25 teaspoons Red pepper flakes (optional)
• 2 tablespoons Fresh basil leaves (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 3-4 minutes.

Step 3

Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.

Step 4

Stir in the sliced red bell pepper and cook for another 3-4 minutes until tender but slightly crisp.

Step 5

Add the minced garlic to the skillet, stirring frequently for 1 minute until fragrant. Season the vegetables with salt, black pepper, and red pepper flakes, if desired.

Step 6

Reduce the heat to low and stir in the pesto sauce. If the mixture is too thick, add the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

Step 7

Add the cooked and drained pasta to the skillet, tossing gently to combine and coat the pasta evenly with the sauce and vegetables.

Step 8

Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt or pepper, if needed.

Step 9

Serve hot, garnished with fresh basil leaves and an extra sprinkling of Parmesan, if desired.

Nutrition Facts

Serving size	(1240.7g)

Amount per serving	% Daily Value*
Calories	2757.2

Total Fat 208.1g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 28.5g
Cholesterol 121.0mg	0%
Sodium 5098.3mg	0%
Total Carbohydrate 151.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 21.3g
Protein 84.4g	0%

Vitamin D 32.9IU	0%
Calcium 1499.3mg	0%
Iron 11.0mg	0%
Potassium 1982.6mg	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: 66.5%

Protein: 12.0%

Carbs: 21.5%