Recipe: Campanelle with Mushrooms & Peppers

Campanelle with Mushrooms and Peppers

Pasta is one of my go-to weeknight dinners, as I’m sure it is for many of you. I was starving after a major train delay coming back from NYC on Sunday, so wanted something I could make easily while also having enough leftovers for the coming week. This campanelle did the trick and I had at least four medium-sized servings after using just half of my ingredients. Hopefully it works as a yummy quick fix just as well for you as it did for me!

Ingredients:

– half package of campanelle

– half onion

– half yellow bell pepper (or any bell pepper)

– approximately 5 oz mushrooms, chopped

– oregano

– approximately 8oz pasta sauce (red)

Directions:

Cook pasta according to package directions. While pasta is cooking, finely chop onion and peppers, sauteing in olive oil. Make sure the veggies are thoroughly drenched in oil, so they’ll cook fully. When onions are translucent, add sliced mushrooms and continue to heat over medium, stirring occasionally. Shake in desired amount of oregano. [side note: I like putting in the oregano early and letting it simmer in as veggies cook] When mushrooms are slightly mushy, turn off heat and pasta sauce to pan. Combine sauce and veggies. Add pasta to pan (I used a deep iron skillet; you can use a pot) and combine. Serve with freshly grated parmesan cheese.

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