This fusilli in roasted pepper and mushroom sauce is a great way to enjoy pasta. The sauce is a breeze to make; the ingredients for the sauce are roasted, thereby making it most flavourful.
The cold snap continues and the plants and trees in my little garden seem to be well confused. A couple of weeks ago, we were eating outside in the sunshine, and for the last few days, we’ve been huddled inside with the heating on! But then, what can one do against the forces of mother nature!
Coming back to the recipe for fusilli in roasted pepper and mushroom sauce, it is a healthy, quick and easy recipe which is also good on the eyes. It was put together at the last minute and I’m quite pleased with the results.
The pasta-
I have used whole wheat fusili pasta in this recipe, but others like penne etc can be used in the dish too. You can also use regular pasta instead of whole wheat. However, if you use regular pasta instead of whole wheat, you might need to increase the quantity of the regular one, as I find that whole wheat pasta is quite filling and goes a long way.
Stock-
I used some vegetable stock to cook the pasta and it did add more flavour.
With a bit of time management, this dish can be produced in minutes with minimum effort. While the oven does its work, cook the pasta to save time.
Serving suggestions-
I served the pasta with some fresh salad on the side along with some freshly made mango shake for a filling meal.
Cheese-
I haven’t used any cheese in the recipe. If you wish, you could grate some parmesan on the top before serving.
Continue reading for the full /printable recipe for the fusili in roasted pepper and mushroom sauce .
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Fusili in roasted pepper and mushroom sauce
Ingredients
- 3 tbsp olive oil
- 3 large orange bell peppers, the seeds removed and chopped
- 6-7 closed cap mushrooms, sliced
- 4 large cloves of garlic, chopped
- 2 tbsp dried oregano
- 1 tsp crushed red chillies (more or less)
- 250 gms whole wheat fusilli pasta
- salt to taste
- vegetable stock to cook the fusili
- a few handfuls of sweetcorn and peas (I used frozen)
To garnish-
- Freshly ground pepper
- Crushed red chillies
Instructions
- Pre heat the oven at 220 deg C.
- In a baking tray, mix together the mushroom, peppers, garlic, oregano and crushed red chillies. Season with salt.
- Place the tray in the top rack of the pre heated oven and roast for 20-22 minutes. The peppers and mushroom should releases their juices, and not dry out.
- Just before the peppers and mushrooms are ready, cook the fusilli in enough vegetable stock.
- In the last few minutes before the pasta is done, add the peas and sweetcorn to the pot.
- Drain the pasta and keep aside.
- Remove the roasted mushroom and pepper from the oven.
- Grind half of the baked mushroom and pepper mixture to make a slightly coarse sauce.
- Add the sauce, to the cooked pasta, sweetcorn and peas mixture and mix well.
- Mix in the leftover roasted mixture.
- Check the seasoning and serve with some fresh salad.
- Garnish with lots of freshly ground pepper and a little crushed red chillies.
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Until next time,
Sunita
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