Quick Tomato Pasta Recipe – Mushrooms & Bell Peppers

Last Updated on 2 months by Neha Deshmukh

Quick Tomato Pasta Recipe – Mushrooms & Bell Peppers

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take forever to make. This quick tomato pasta with mushrooms and bell peppers is exactly that! It’s become a weeknight staple in my kitchen, and I’m so excited to share it with you. It’s simple, satisfying, and bursting with fresh flavors.

Why You’ll Love This Recipe

This pasta is a winner for so many reasons. It’s ready in under 30 minutes – seriously! It’s packed with veggies, making it a feel-good meal. Plus, it’s incredibly versatile. You can easily adapt it to your taste preferences or what you have on hand. I first made this when I was craving something comforting after a long day, and it instantly hit the spot.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 400g chopped tomatoes
• 75g chopped onion
• 4 cups vegetable broth
• 2 tbsp chopped basil leaves
• 4 tbsp Tomato paste
• 100g finely chopped mushroom
• 100g finely chopped Bell Peppers
• 2 tbsp butter or olive oil
• 100g pasta (Acini di pepe)
• 2 tbsp mixed herbs
• 2 tbsp Red chilli flakes
• 1 tsp black pepper

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Acini di Pepe Pasta: This tiny “peppercorn” pasta is perfect for this soup-like dish. It adds a lovely texture. But don’t worry if you can’t find it – ditalini or orzo would work beautifully too!
• Tomato Paste & Fresh Tomatoes: Using both tomato paste and fresh tomatoes creates a depth of flavor you just can’t get with one or the other. The paste adds richness, while the fresh tomatoes bring brightness.
• Mixed Herbs: I love using a pre-mixed Italian herb blend for convenience, but feel free to use your favorites! A little oregano, thyme, and rosemary go a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp of butter or olive oil in a large pot over medium heat. Add the 75g chopped onions and sauté until they soften up – about 3-4 minutes. You want them translucent and fragrant.
2. Stir in the 400g chopped tomatoes, then cover the pot and let them simmer on low heat for 7-8 minutes. This helps them break down and become nice and saucy. Uncover and mash the tomatoes with a spoon until smooth. If it looks a little dry, add a splash of water.
3. Now, mix in the 4 tbsp of tomato paste and cook for another 2 minutes. This really deepens the tomato flavor – trust me, it makes a difference!
4. Add the 100g chopped bell peppers and 100g finely chopped mushrooms. Cook for 4-5 minutes, until the veggies are tender.
5. Pour in the 4 cups of vegetable broth and add the 100g pasta. Season generously with 2 tbsp red chilli flakes, 1 tsp black pepper, 2 tbsp mixed herbs, and salt to taste.
6. Bring everything to a boil, then reduce the heat and simmer for 10-12 minutes, or until the pasta is al dente and the soup has reached your desired consistency.
7. Serve hot, garnished with 2 tbsp fresh basil and a drizzle of olive oil. Enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente means “to the tooth” – it should have a slight bite.
• Taste as you go! Adjust the seasoning to your liking.
• For a richer flavor, use homemade vegetable broth.

Variations

This recipe is super adaptable. Here are a few ideas:

• Vegan Adaptation: Simply use olive oil instead of butter.
• Spice Level Adjustment: If you’re sensitive to heat, start with just 1 tsp of red chilli flakes. Or, if you like it spicy, add more! My friend, Priya, loves to add a pinch of cayenne pepper too.
• Gluten-Free Pasta Option: Use your favorite gluten-free pasta.
• One-Pot Variation: Everything can be cooked in one pot for even easier cleanup!

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with:

• A side of crusty bread for dipping into the sauce.
• A simple green salad.
• Garlic bread – because, why not?

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this pasta dish suitable for meal prepping? Absolutely! It reheats beautifully and is perfect for a quick and easy lunch or dinner.
• Can I use different types of mushrooms in this recipe? Yes, definitely! Cremini, shiitake, or portobello mushrooms would all be delicious.
• What kind of bell peppers work best in this pasta? Red, yellow, or orange bell peppers are all great choices. They add sweetness and color.
• Can I add protein like lentils or chickpeas to make it more filling? Yes! About 1/2 cup of cooked lentils or chickpeas would be a fantastic addition.
• How can I adjust the acidity of the tomato sauce? If the sauce is too acidic, add a pinch of sugar or a small knob of butter.

I hope you enjoy this recipe as much as I do! Let me know in the comments if you try it and what you think. Happy cooking!