Pasta with mushrooms and vegetables by Jessica Harris


400 g of pasta (fusilli, farfalle, penne)

300g of cultured mushrooms or 500g of frozen wild mushrooms

1 large sweet bell pepper

1 medium zucchini

1 large sweet bell pepper

1 medium zucchini

200 g small cherry tomatoes

2 red onions

2 cm fresh ginger root

olive oil

1 tsp. zira seeds

salt, freshly ground black pepper


Step 1.

Peel and chop the ginger. Peel the bell peppers and zucchini and cut into small slices.Cut the onion into medium slices. Wipe the cultured mushrooms with a napkin and remove the tough bottom of the stalks. Slice the mushrooms into medium slices.

Step 2.

In a large frying pan, heat the oil, place the mushrooms, fry over high heat, 5 minutes. Remove to a plate.

Step 3.

Pour oil into skillet, place onion, ginger, bell bell pepper, zucchini and whole cherry tomatoes, stir-fry over medium heat, 5 min. Salt, pepper, season with zira, add the mushrooms to the pan, stir-fry for 1 more minute.

Step 4.

Simultaneously, on a nearby burner, place the pasta to boil - in a large quantity of salted boiling water, according to the instructions on the package.

Step 5

Pour half a half cup of the cooking liquid from the pasta into the pan with the vegetables and mushrooms, simmer on high heat for 2 minutes. Rinse the pasta in a colander, add to the pan, and stir to combine. Spread on plates and serve.

Cooking time

25 min.

Portion quantity


Difficulty of preparation



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