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

This dish combines fresh and pickled veggies. It tastes awesome hot or cold.

Recipe information

  • Yield

    4 servings

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.

Rachael Ray's 30-Minute Get Real Meals
TagsPastaCavatappiCrimini MushroomMushroomVegetableBell PepperOnionRoot VegetableMainDinnerLunchNut FreeVegetarianWeeknight MealsSimmerCookbooks
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