Best 2 Pesto Pasta With Mushrooms Onions And Red Bell Peppers Recipes

Indulge your taste buds with a delightful journey into the world of flavors with this collection of pesto pasta recipes. From the classic combination of basil pesto, sautéed mushrooms, and red bell peppers to the creamy delight of sun-dried tomato pesto, roasted red peppers, and spinach, these recipes offer a symphony of textures and flavors that will tantalize your senses.

Embark on a culinary adventure with our first recipe, where vibrant basil pesto dances harmoniously with earthy mushrooms, tender onions, and the subtle sweetness of red bell peppers. Each bite is a celebration of fresh ingredients, creating a dish that is both comforting and sophisticated.

Next, embark on a Mediterranean escapade with our sun-dried tomato pesto recipe. The sun-kissed sweetness of tomatoes pairs perfectly with the nutty flavor of pine nuts, creating a rich and flavorful sauce. Roasted red peppers and baby spinach add pops of color and texture, making this dish a feast for both the eyes and the palate.

For those with a penchant for bolder flavors, our arugula pesto recipe is a must-try. The peppery bite of arugula adds a layer of complexity to the classic pesto, while toasted walnuts and Parmesan cheese lend a delightful crunch and umami flavor. Sundried tomatoes and peas complete this delectable dish, creating a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

MOP-IT-UP PASTA SALAD MUSHROOMS, PEPPERS AND ONIONS PASTA SALAD WITH RED PEPPER PESTO

MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 18m

Yield 10 side dish servings

Number Of Ingredients 12

Ingredients

1 cup drained, packed roasted red peppers
2 small cloves garlic
1 (3-ounce) jar pignoli/pine nuts
1/4 cup flat-leaf parsley leaves, a couple of handfuls
Salt and pepper
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, eyeball it
1 pound mini penne or gemelli pasta, cooked to al dente
1 cup drained marinated mushrooms, sliced
1/4 cup Italian hot pepper rings, drained and chopped
1 green bell pepper, seeded and chopped
1/2 large red onion, chopped

Steps:

Place a large pot of water on to boil for pasta.
Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours.

MOP-IT-UP PASTA WITH MUSHROOMS, ONIONS, AND PEPPERS

MOP-It-Up Pasta with Mushrooms, Onions, and Peppers image

Categories Mushroom Onion Pasta Pepper Brine Boil

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
1/2 pound cavatappi (hollow corkscrew pasta), or other shaped pasta
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound crimini (baby portobello) mushrooms, sliced
4 garlic cloves, chopped
1 large yellow onion, quartered and thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
1 cubanelle (long, light green mild Italian pepper), seeded and thinly sliced
Freshly ground black pepper
1/4 cup jarred hot banana or hot cherry pepper rings, drained and chopped, plus a splash of their brine
1 cup jarred marinated mushrooms, drained and chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup grated Parmigiano-Reggiano (a couple handfuls)

Steps:

Heat a pot of water to a boil for pasta. Season the water with some salt and add pasta. Cook the pasta al dente, or with a bite to it.
Preheat a large, deep skillet over medium-high heat. Add the EVOO and crimini mushrooms. Sauté until they start to become tender, 3 to 4 minutes, then add the garlic, stir for 30 seconds, and add the onion and fresh peppers. Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more. Add the chopped hot peppers and a splash of their juice from the jar. Add the marinated mushrooms next and toss to combine.
Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.

Tips:

Choose the Right Pasta: Use a short pasta like penne, rotini, or shells to hold the pesto sauce and vegetables well.
Cook the Pasta Properly: Cook the pasta according to the package instructions until it reaches al dente (slightly firm to the bite) to ensure it doesn't become mushy when combined with the sauce.
Use Fresh Ingredients: Fresh basil, mushrooms, onions, and bell peppers provide the best flavor and texture. If using dried basil, reduce the amount by half.
Make Your Own Pesto: Homemade pesto is much tastier than store-bought. It's easy to make and only requires a few ingredients like fresh basil, olive oil, Parmesan cheese, pine nuts, garlic, and salt.
Don't Overcook the Vegetables: Sauté the mushrooms, onions, and bell peppers until they are tender but still retain a slight crunch. Overcooking will make them soggy and bland.
Add the Pesto at the End: Stir in the pesto sauce just before serving to prevent it from losing its vibrant color and flavor.
Garnish with Fresh Herbs and Cheese: Top the pasta with freshly chopped basil or parsley and grated Parmesan cheese for an extra pop of flavor and color.

Conclusion:

Pesto pasta with mushrooms, onions, and red bell peppers is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a cold salad. The combination of creamy pesto sauce, sautéed vegetables, and tender pasta makes for a satisfying and flavorful meal. By following these tips, you can create a restaurant-quality pesto pasta at home that is sure to impress your family and friends. Experiment with different types of pasta, vegetables, and pesto variations to find your perfect combination. Buon appetito!