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

Name: MOP-It-Up Pasta with Mushrooms, Onions, and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Servings: persons

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)

1
Heat a pot of water to a boil for pasta.
2
Season the water with some salt and add pasta.
3
Cook the pasta al dente, or with a bite to it.
4
Preheat a large, deep skillet over medium-high heat.
5
Add the EVOO and crimini mushrooms.
6
Saute 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.
7
Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more.
8
Add the chopped hot peppers and a splash of their juice from the jar.
9
Add the marinated mushrooms next and toss to combine.
10
Drain pasta and add to the MOP.
11
Toss the whole thing together with the parsley and cheese and serve immediately.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, MOP-It-Up Pasta with Mushrooms, Onions, and Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!