Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers

Total Time
20mins
Prep
10 mins
Cook
10 mins

This is what I usually make and call Pesto Pasta.

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Ingredients

Nutrition

Directions

  1. Cook the spaghetti according to package instructions.
  2. Heat the oil in a skillet and saute the onion until it starts to soften. Add the mushrooms and peppers and saute until tender.
  3. Add cooked spaghetti and pesto and combine well.
  4. Serve with garlic bread and salad.
Most Helpful

5 5

This was very good. I did add some minced garlic to the onions as I sauteed them. I used bowtie pasta, and sliced portobellas for the mushrooms and also added some pine nuts for a little added crunch. I also added a twist each of red pepper flakes and roasted garlic sea salt to finish. I used a little less pesto and added an equal amount of fat free half and half to make a creamier sauce. We sprinkled romano cheese at the table. So, I deviated from the recipe but the results were excellent!

4 5

Great and simple after work dinner. I made some vegan pesto and the entire meal was ready in about a half hour. Boiling the water took the longest!

5 5

Delicious. I love pesto, so had to give this a try. I used Catelli Harvest Sun Dried Tomato/Basil spaghettini, red onion and a yellow pepper that I needed to use up. Everything came together very nicely. :)