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Super Mushroom Veggie Pasta



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3 lb. 10 oz. dried spaghetti
1/2 cup olive oil
4 lb. mushrooms, sliced
4 red bell peppers, diced
4 large onions, diced
4 cups bite-size broccolini pieces (about 2 lb.)
4 pt. grape tomatoes
1 1/2 pt. vegetable broth
1 pt. prepared pesto
4 cups baby spinach leaves (about 4 oz.)
Freshly grated Parmesan, for garnish


  1. 1
    Parboil pasta; drain and toss with a small amount of oil.
  2. 2
    For Each Serving To Order: Heat 1/3 cup oil in a skillet over medium-high heat, depending on size of pan, add more if needed. Add 2 to 3 oz. mushrooms, 2 tbsp. red bell pepper, and 1/3 cup onions and cook, without stirring, until mushrooms become red-brown on one side. Turn ingredients and cook until the other side is the same color. Add about 1 oz. broccolini, 2 to 3 oz. tomatoes, and 1 oz. broth, and then stir in 2 tsp. pesto. Bring to a simmer, and then add 1/4 cup spinach and 1 cup cooked pasta.
  3. 3
    Toss, transfer to a serving bowl, and sprinkle with fresh Parmesan.


Recipe courtesy of the Mushroom Council and

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preparation methods
cuisines European, Italian
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