Mushroom and Pepper Pasta (Ve)

This is a great recipe if you’re short of time, like I was this evening, as it doesn’t have many ingredients yet tastes surprisingly delicious!

Ingredients (serves 4-5)

  • 300g pasta
  • 2 red, orange or yellow peppers, thinly sliced
  • 4 extra-large mushrooms, chopped fairly thickly
  • 2 cloves garlic, chopped
  • 3 T olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper to taste


Start by putting the water for the pasta on to boil in a medium sized saucepan. Then chop the vegetables and put the peppers in a large deep-sided frying pan along with the olive oil. Saute these over a medium heat until they have softened and then turn the heat right up and add the mushrooms and garlic. Mix these together and then cook until the mushrooms have browned, redistributing occasionally if you think anything’s burning. If you have the opposite problem of too much liquid in the pan, just tip the excess water out into the sink, and then continue to cook the vegetables until the mushrooms are nicely browned.

While the vegetables are cooking add the pasta to the boiling water and cook as directed.

When the vegetables are ready take them off the heat and add the salt, pepper and lemon juice, stirring well. Then add the pasta, and dinner’s ready!

Recipe by Nadia