Roasted vegetable and mushroom pasta

    55 min

    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

    Serves: 4 

    • 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

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. 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.
    2. Preheat grill and line a shallow roasting tin with foil.
    3. 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.
    4. Cook under the preheated grill on top shelf until the skin of the peppers has blackened and blistered, about 5 minutes.
    5. 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.
    6. Turn oven's temperature to 240 C / Gas 9.
    7. Remove portobello mushroom caps from bag; shake off excess vinegar and arrange on a baking tray.
    8. 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.
    9. 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.
    10. 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.
    11. Mix mushrooms and roasted peppers into asparagus mixture and toss pasta with the vegetables until combined.

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