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Wild Mushroom and Bell Pepper Sauce Spaghetti

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16 oz Wild Mushrooms
2 Shallots
2-3 Garlic Cloves
2 Red Bell Peppers
1/4 cup Vegetable Stock
Salt & Pepper
2 tbsp, divided Olive Oil
8 oz Spaghetti
2 tbsp, chopped Fresh Curly Parsley

Wild Mushroom and Bell Pepper Sauce Spaghetti

Vegan and only few ingredients!

    • Serves 4
    • Medium


    Whenever I see a chef’s sampler mushroom pack, I pounce on it! Don’t get me wrong, I still love my cremini and button mushrooms but those hard to come by, fancy looking mushrooms are just too special!

    Here, I am using enoki, king oyster, buna shimeji, french horn, and brown beech mushrooms. I encourage you to look around the mushroom section and give the new varieties a try.

    An though the mushrooms are exciting, the star of the show is the bell pepper sauce. So simple to make, yet very impressive. This sauce is slightly sweet, yet perfectly salty and so luscious!



    Make the Bell Pepper Sauce

    Heat up a large skillet on medium heat with 1 tbsp of olive oil. Add the finely chopped scallion and sauté for a minute. Next, add the chopped bell peppers and sauté for 3-4 minutes. Lower the heat to medium-low and add the minced garlic, salt and pepper. Sauté for another 3-4 minutes then transfer into your blender or food processor with 1/4 cup of vegetable stock and blend until smooth.

    You can transfer the sauce into a small sauce pan and keep it on low heat to keep it warm while you make the other components.


    Cook Spaghetti & Sauté The Mushrooms

    Bring a large pot of water to a boil then add the spaghetti. Cook (uncovered) until al-dente, about 6-7 minutes.

    While the spaghetti cook, wash and clean your mushrooms with a wet paper towel. Cut any large mushrooms into chunks. I do not recommend chopping the mushrooms too small as the mushrooms will shrink while cooking.

    Add 1 tbsp of olive oil to your skillet and heat up to medium-high heat. Next, add the mushrooms, salt and pepper and sauté for about 10 minutes. Once the mushrooms are cooked, turn off the heat and add the chopped parsley.


    Combine All 3 Components

    I recommend transferring the cooked spaghetti directly from the boiling water to the skillet with the mushrooms, add the sauce and stirring to combine. Doing all of this in your skillet will allow all of the ingredients and flavors or combine perfectly. Top with more parsley and/or chives and serve.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    2 Comments Hide Comments

    Hi Sarah! Sorry about that, please click the + sign next to Ingredients and all of them should appear. Let me know if you run into any other issues!

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