Best 4 Pesto Pasta With Mushrooms Onions And Red Bell Peppers Recipes

Pesto pasta with mushrooms, onions, and red bell peppers is a flavorful and easy-to-make dish that is perfect for a quick weeknight meal. The combination of pesto, mushrooms, onions, and red bell peppers creates a unique and delicious flavor that is sure to please everyone at the table. This dish can be made with any type of pasta, but we recommend using a short pasta like penne or fusilli to ensure that the sauce coats the pasta evenly.

Check out the recipes below so you can choose the best recipe for yourself!

RED PEPPER PESTO PASTA

Red Pepper Pesto Pasta image

This is a flavorful pesto dish that I have created.

Provided by luke

Categories World Cuisine Recipes European Italian

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound penne pasta
2 bunches fresh basil leaves
1 cup roasted red pepper
¾ cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

Steps:

Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.

Nutrition Facts : Calories 678 calories, Carbohydrate 61.4 g, Cholesterol 8.8 mg, Fat 41 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 7.1 g, Sodium 286.1 mg, Sugar 2.2 g

PESTO PASTA WITH MUSHROOMS, ONIONS, AND RED BELL PEPPERS

Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers image

Make and share this Pesto Pasta With Mushrooms, Onions, and Red Bell Peppers recipe from Food.com.

Provided by mliss29

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

7 ounces thin spaghetti
1 -2 tablespoon olive oil
1/2 onion, slivered
1 red bell pepper, cored and slivered
8 ounces mushrooms, sliced
7 ounces pesto sauce

Steps:

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

PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI

Pasta With Red Bell Pepper, Mushroom, and Zucchini image

Make and share this Pasta With Red Bell Pepper, Mushroom, and Zucchini recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Cholesterol

Time 1h13m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1/2 red bell pepper, sliced into 3/8 inch strips and strips halved
6 green onions, sliced (include some tender green tops)
1/4 lb mushroom, sliced
1 zucchini, sliced lengthwise, then sliced into 3/8 inch pieces
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
salt
fresh ground black pepper
4 -5 basil leaves, chopped
8 ounces mostaccioli pasta, cooked and drained
1 tablespoon olive oil or 1 tablespoon butter
1/3 cup freshly grated parmesan cheese, plus more for topping
1/4 cup chopped parsley

Steps:

In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
Stir/saute until tender crisp, about 6-8 minutes.
Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
Toss with pasta, oil, cheese, and parsley until well mixed.
Tranfer to a warm platter; serve immediately; top with more cheese, if desired.

PASTA WITH PESTO AND SCALLOPS

Pasta with Pesto and Scallops image

A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.

Provided by Nancy and Terry

Categories World Cuisine Recipes European Italian

Yield 5

Number Of Ingredients 14

Ingredients

16 ounces dry fettuccine pasta
¼ cup pesto
2 tablespoons olive oil
3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1 green bell pepper, thinly sliced
½ cup fresh sliced mushrooms
2 tablespoons dry white wine
2 tablespoons lemon juice
salt to taste
ground black pepper to taste
1 pound scallops
2 tablespoons grated Parmesan cheese

Steps:

In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g

Tips:

To save time, use pre-made pesto sauce. However, if you have the time, making your own pesto is easy and delicious.
For a more flavorful dish, use a variety of mushrooms, such as shiitake, oyster, and cremini.
If you don't have red bell peppers, you can use another type of bell pepper, such as green or yellow.
To make the dish more kid-friendly, omit the red pepper flakes.
Serve the pasta with a side of crusty bread or garlic bread to soak up the delicious sauce.

Conclusion:

This pesto pasta with mushrooms, onions, and red bell peppers is a quick and easy weeknight meal that is packed with flavor. The creamy pesto sauce, sautéed mushrooms, and roasted red bell peppers come together to create a dish that is both delicious and satisfying. Whether you are a vegetarian or just looking for a meatless meal, this pasta dish is sure to please.