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Pasta with mushrooms and vegetables in a frying pan

Skillet Pasta with Mushrooms and Vegetables

A really tasty pasta side dish for lunch or dinner! This one is firmly in the "quick and easy" camp — minimal time and dishes, and you don't even boil the pasta ahead of time; it cooks right in the skillet.

Snezhana

Recipe author

Pasta with mushrooms and vegetables in a frying pan

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Composition / ingredients

Servings:

Pasta

200

Tomato

Carrot

Onion

Bell pepper

Mushrooms

100

Salt

Ground black pepper

Vegetable oil

Water

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 15 % 4 g

Carbohydrates 73 % 19 g

125 kcal

GI: 16 / 84 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather the ingredients from the list. Feel free to add anything else you like beyond what's listed. Along with the onion, carrot, and tomato, I added bell pepper and a few pickled mushrooms, and I have no regrets — the dish turned out not only more filling but pleasantly savory too.
Step 2:

Wash, peel, and grate the carrot on the medium side of a box grater.
Step 3:

Peel the onion and finely chop it.
Step 4:

You can use different-colored bell peppers for contrast and a brighter dish. Wash the pepper, cut out the stem and seed core, and cut the flesh into small cubes or strips.
Step 5:

Wash the tomato, cut out the stem end, and dice the flesh.
Step 6:

You can use not just pickled mushrooms but fresh ones too — cremini or button mushrooms, for example, just diced and sautéed with the vegetables — or even marinated ones. I'm using salted milk-cap mushrooms. Rinse the mushrooms, let them drain, and cut them into small cubes.
Step 7:

Pour vegetable oil into a skillet — you can swap in olive oil if you like. Once it's hot, add the onion and carrot. Sauté the vegetables for 5-7 minutes over medium heat, until the onion is translucent and the carrot is soft.
Step 8:

Add the bell pepper, tomato, and mushrooms to the carrot and onion, stir, and keep cooking everything together over medium heat for 10 minutes.
Step 9:

Then add the pasta. Use any shape you like and have on hand, but durum-wheat pasta is best so it doesn't turn into a mushy, overblown mess while it cooks.
Step 10:

Season with salt and ground black pepper to taste, and any other seasoning you like. Pour half a cup of hot water into the skillet. Cover, reduce the heat to low, and simmer for 10 minutes.
Step 11:

When the liquid has almost fully evaporated, stir the contents, add a little more water, and keep simmering until the pasta is done — just five to seven more minutes. Turn off the heat; you should have a light sauce in the skillet. Serve as a side for meat, fish, or chicken, or as a meatless main on its own. Enjoy!