VEGAN

Pasta with Mushrooms, Corn, and Peppers

Pasta and Pizza | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta with mushrooms, corn, and peppers

Ingredients

Pasta (corkscrew) - 14.1 oz
Sweet Pepper - 1 piece
Canned Corn - 3.5 oz
Fresh Mushrooms - 6 pieces
Soy Sauce - 4 spoons

Step by Step guide

Step 1

Put water on to boil for the pasta. Once it comes to a boil, you can add the pasta, making sure to salt the water first. I used spiral pasta, but any type of pasta will work.

Step 2

While the water is boiling, let's prepare the mushrooms and bell peppers. Slice the mushrooms and sauté them in a pan, drizzling with soy sauce. I cooked them without oil, using only the sauce.

Step 3

As soon as the mushrooms are lightly browned, add the diced bell pepper. If you prefer a spicier flavor, you can also add finely chopped garlic and a pinch of pepper. Once the mushrooms are cooked and the peppers are tender, you can turn off the heat.

Step 4

Place the cooked pasta in the skillet with the mushrooms and peppers, and sauté for about 2–3 minutes, adding roughly half a can of corn. It's all ready, and the flavor really reminded me of risotto, just without the rice and chicken.