Penne with mushrooms and vegetables

I often find myself in the evening craving something warm, quick, and not too heavy. One evening, I found some penne, a can of fresh mushrooms, and a few forgotten vegetables in the fridge. It didn’t take me long to decide: pasta with mushrooms and vegetables, a recipe I often return to because I can adapt it on the go, depending on what I have on hand.

Quick Info

Total time: 25 minutes
Servings: 2
Difficulty: easy

Ingredients

100 g penne (or any other short pasta)
4 medium-sized champignon mushrooms
1 red bell pepper
5-6 cherry tomatoes
A handful of Chinese salad (pak choi or baby bok choy – any crunchy green leaf will do)
3-4 tablespoons olive oil
1 teaspoon soy sauce
Salt
Freshly ground pepper

Preparation method

1. Boil the pasta in a large pot of salted water according to the package instructions. I leave them al dente since they will cook a bit more with the vegetables.

2. While the pasta is boiling, slice the mushrooms thinly, cut the bell pepper into thick strips, and halve the cherry tomatoes. Wash the Chinese salad and chop it larger so it doesn’t wilt immediately while cooking.

3. Heat the olive oil in a large skillet or wok over medium heat. Add the mushrooms and bell pepper. Stir them for 3-4 minutes until they start to soften but are still slightly crunchy.

4. Add the cherry tomatoes and Chinese salad. Sauté everything for another 2-3 minutes, stirring constantly.

5. Add salt and pepper to taste. Don’t add too much salt since the soy sauce will come in shortly.

6. Drain the pasta well and add it directly to the skillet over the vegetables. Pour in the soy sauce, gently mix to avoid breaking the vegetables, and let everything cook for another minute just to meld the flavors.

7. Serve the pasta on plates. If you have it, sprinkle fresh chopped coriander or parsley on top. It’s not mandatory, but it looks nice in the end.

Why I make this recipe often

It’s one of those recipes I make when I don’t want to spend much time in the kitchen but still want something warm and nourishing. The ingredients are simple and can always be found in the fridge. It’s good even the next day, and I can change the vegetables each time based on what I have on hand.

Tips

Use a wide skillet so the vegetables don’t get crowded – otherwise, they will steam instead of sautéing nicely.
Don’t cook the mushrooms too much – their texture makes a difference.
If you want a thicker sauce, reserve a little pasta water and add it at the end.
The soy sauce shouldn’t be dominant. Start with a teaspoon, taste, and add more if you feel it’s necessary.

Substitutions

Instead of penne, you can use any short pasta – fusilli, farfalle, or even broken spaghetti.
The red bell pepper can be replaced with yellow or green bell pepper or zucchini cut into sticks.
The Chinese salad can be any crunchy green leaf – baby spinach, kale, or chard.
Champignon mushrooms can be replaced with oyster mushrooms, porcini, or even canned mushrooms (well-drained).
Soy sauce can be omitted or replaced with a bit of tamari (for the gluten-free version) or a splash of lemon juice at the end.

Variations

If you want it to be more filling, you can add some cubed fried tofu or small pieces of chicken breast sautéed separately.
For a more intense flavor, add a minced garlic clove with the vegetables.
If you like it spicy, add a pinch of chili flakes when you add the soy sauce.
At the end, you can grate a little parmesan or nutritional yeast on top for a richer taste.

Serving ideas

This pasta is good warm, straight from the skillet, but it also works cold as a hearty salad.
You can serve it with a slice of whole-grain bread or even as a side dish next to a baked piece of fish.
If you have leftovers, you can put them in a container and take them to the office.

Frequently asked questions

Can the pasta be made without soy sauce?
Yes, you can omit the soy sauce. Taste and adjust with salt and pepper.

Can I use frozen vegetables?
Yes, but take them out of the freezer at least 15 minutes before and pat them dry. The texture will be softer.

Can I add cheese?
Yes, crumbled feta, parmesan, or any type of hard, salty cheese works well when serving.

How long can I cook the vegetables without them becoming too soft?
After 5-6 minutes, they are cooked enough but still firm. If you prefer them very soft, leave them for another 2-3 minutes.

Nutritional values

One serving (half of the recipe above) has approximately:
220 kcal
Carbohydrates: 37 g
Protein: 6-7 g
Fat: 7-8 g

Values may vary depending on the type of pasta and how much oil you use. It’s a relatively easy recipe suitable for a light dinner.

Storage and reheating

The pasta with mushrooms and vegetables keeps well in the fridge, in a container, for about 2 days. I reheat it in a skillet with a tablespoon of water just to loosen it up, or in the microwave, covered, for a minute. If you stored it in the fridge, check the texture of the vegetables before reheating – sometimes the leaves become softer, but the taste remains good.

The penne should be boiled in water according to the instructions on the package. The washed and chopped vegetables, not too small, are placed in a bowl, and the mushrooms, also washed and julienned, are added on top of the vegetables. In a frying pan or wok (mine is a bit large for a single serving), heat the oil and then add the vegetables to sauté for 5 minutes. Add salt and pepper to them. The boiled and drained penne will be added to the vegetables and mixed well, then soy sauce is added, and the entire dish is placed on a plate and garnished with fresh coriander. Enjoy your meal!

 Ingredients: 4 mushrooms, 1 red bell pepper, 5-6 cherry tomatoes, 1 Chinese lettuce (I call it that, but it's definitely of Asian origin - see the picture below), 100g penne, 3-4 tablespoons olive oil, salt, pepper, 1 teaspoon soy sauce.

 Tags:  pasta with mushrooms