0 0
Roasted Red Bell Pepper Pasta

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/4 cup olive oil
1 large onion, chopped
3 cups sliced mushrooms
1 (15 ounce) jar roasted red peppers
2 (12 ounce) packages penne pasta
1 (12 ounce) container shredded parmesan cheese
salt, to taste
pepper, to taste
onion powder, to taste
garlic, to taste

Nutritional information

761.9
Calories
251 g
Calories From Fat
27.9 g
Total Fat
11.4 g
Saturated Fat
49.9 mg
Cholesterol
1843.4 mg
Sodium
99.1 g
Carbs
14.1 g
Dietary Fiber
2.2 g
Sugars
32.2 g
Protein
310 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Roasted Red Bell Pepper Pasta

Features:
    Cuisine:

    I was skeptical, I will admit, because this is really easy and simple. I didn't add any ingredients I just messed with amounts. used my own roasted bell peppers and a TON of fresh garlic (like 4 huge cloves) because I love it and less Parmesan cheese. It was FABULOUS! If you used canned roasted bell peppers I bet the pepper flavor would be even stronger which is good, but home roasted are great too. Make it now! Really. Super easy, super healthy (if you use whole wheat and good EVOO and no processed ingredients) and super yummy. I am always looking for a non tomato based pasta dish and I will be adding this to my regular rotation, like other reviews said too! Way to go Che~Sara`.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Roasted Red Bell Pepper Pasta,In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again… but always use SHREDDED parmesan! (Great with French Bread),I was skeptical, I will admit, because this is really easy and simple. I didn’t add any ingredients I just messed with amounts. used my own roasted bell peppers and a TON of fresh garlic (like 4 huge cloves) because I love it and less Parmesan cheese. It was FABULOUS! If you used canned roasted bell peppers I bet the pepper flavor would be even stronger which is good, but home roasted are great too. Make it now! Really. Super easy, super healthy (if you use whole wheat and good EVOO and no processed ingredients) and super yummy. I am always looking for a non tomato based pasta dish and I will be adding this to my regular rotation, like other reviews said too! Way to go Che~Sara`.,I included broccoli, parsley, oregano and chicken for DH (the carnivore). It was very satisfying and the colors were beautiful. The best thing was that I ate it cold for lunch the next two days and it was even better! Thanks.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Olive Oil on Medium to High Heat in Large Skillet or Wok.

    2
    Done

    Add Mushrooms, Onions and All Seasonings and Saute For 15 to 20 Minutes (stir-Fry Style).

    3
    Done

    Meanwhile, Slice Roasted Red Bell Peppers as Desired.

    4
    Done

    Add the Peppers to Onions and Mushrooms and Continue to Saute For Another 5 Minutes.

    5
    Done

    Cook Pasta and Drain.

    6
    Done

    Toss Contents of Skillet in With Pasta and the Parmesan Cheese (i Always Serve More Parmesan in a Separate Bowl as Well).

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Indian Fried Rice
    previous
    Indian Fried Rice
    Last Minute Dinner Rolls
    next
    Last Minute Dinner Rolls
    Indian Fried Rice
    previous
    Indian Fried Rice
    Last Minute Dinner Rolls
    next
    Last Minute Dinner Rolls

    Add Your Comment

    eight + 19 =