Whole wheat fusili in a spicy roasted mushroom and pepper sauce-quick and easy!

by Sunita on June 9, 2010

Half term is over, the kids are back at school for the second half of their last term before school breaks up fro the summer holidays. So, the household is pretty much back to the routine; early morning rush, school, homework, projects, cycling, punctures  -the works.

Weather wise, the temperatures have risen, and though it is not exactly sweltering in our neck of the woods, it’s quite pleasant. Longer hours of daylight, the birds chirping merrily, colours everywhere; it’s actually quite nice right now.

The following dish of whole wheat fusili pasta with roasted mushroom and orange pepper sauce  is something which complemented the weather, simple to cook, but filling and healthy at the same time.

Orange peppers and closed capped mushrooms have been roasted with an assortment of herbs and spices. Half of the mixture is then ground to a sauce and is then added to the pasta along with the rest of the roasted goodies and other vegetables. I’m really proud of this dish as it was put together in the last minute, one ingredient after the other.

The orange peppers add a nice, light taste to the dish. I have cooked the pasta in stock, which, again, lends additional flavour.  I think red or yellow peppers would also work well in this recipe, though I’m not so sure about the green ones. The best part of this dish is that it requires minimun effort. While the peppers and mushrooms were roasting away in the oven, the pasta was bubbling away to glory on the cooker. Afterwards, a little whirring of the food processor, a little tossing in a bowl, and it was all done.

What’s needed-

250 gms of wholewheat fusili pasta
enoughvegetable/chicken stock to cook the pasta
few handfuls of peas and sweetcorn
3 orange peppers ( red or yellow will do as well), deseeded and chopped
6-7 closed cap mushrooms, sliced
4 large cloves of garlic, peeled and chopped
2 tblsp of oregano
1 tsp crushed red chillies (more or less) + a little extra for garnish
2+1 tblsp of olive oil
salt + freshly ground pepper to taste

How to-

  1. Pre heat the oven at 220 deg C.
  2. Toss together the peppers, mushrooms, garlic, chilli , oregano and 2 tblsp of olive oli in a baking tray.
  3. Place the tray in the top rack of the oven and bake for about 20-22 minutes. The peppers and mushrooms should brown lightly, but should still be juicy and not dry out completely.
  4. Meanwhile, cook the pasta in enough stock till al dente (firm to the bite). When the pasta is nearly cooked, add the peas and sweetcorn. Drain completely and rinse in cold water to stop the pasta from cooking further. Keep aside in a large bowl.
  5. Grind half of the roasted pepper and mushroom mixture ( does not need to be completely smooth)

    and mix in with the pasta, peas and sweetcorn.

    Add the rest of the roasted mixture and mix in.

    Check the seasoning and serve immediately with some fresh salad. Garnish with some more freshly ground pepper and crushed red chillies.

That’s it, very simple to make, but healthy and filling at the same time. Give it a try this summer

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{ 15 comments… read them below or add one }

1 Happy Cook June 9, 2010 at 9:40 am

Beautiful and so flavourfull. I am so glad that allt he vegg is pureeds. S never ets her veg and if i give her she picks on it and keep them on the side which used to make me go wild. I am sure gonna try this one of these days.


2 Rosa June 9, 2010 at 9:41 am

A lovely and flavorful dish! I really have to buy more whole wheeat pasta…




3 Krista June 9, 2010 at 4:33 pm

I don’t even like mushrooms, but this still looks fantastic! I love how you made a sauce out of the pureed veg. Brilliant. :-)


4 Mowie @ Mowielicious June 9, 2010 at 4:44 pm

Gorgeous Sunita – I love the texture and flavour of wholewheat pasta.

Such a shame you couldn’t join us at FBC10, you were very much missed! M x


5 Asha@FSK June 9, 2010 at 5:33 pm

So, does the whole wheat taste a whole lot different from the regular? I usually refrain from buying the whole wheat version because the pasta has a strong flavor that dominates rather than lends…


6 krithika June 10, 2010 at 1:24 am

A must-try. Thanks for the recipe.


7 Madhuli June 10, 2010 at 4:03 am

Love the idea and the flavours of the sauce. My little boy is a huge pasta fan, so will surely try it.Thanks.


8 sanyukta gour(bayes) June 10, 2010 at 5:17 pm

ah……………..wht a bful color..earling in the morning,u made me droolllllllllllll…lovely pics…


9 Apu June 11, 2010 at 3:13 am

Delicious Sunita!! Love home made pasta sauce!!


10 Cherine June 12, 2010 at 10:57 am

This pasta dish looks so good!


11 Daniel@CocinaSavant June 12, 2010 at 1:03 pm

This is a perfect summer weeknight meal. Great idea and excellent blog.


12 deeba June 12, 2010 at 3:59 pm

I do a roasted veggie sauce which is somewhat similar too …. to battle my fussy kids! But yours looks so picturesque and beautiful Sunita! Gorgeous!!


13 Jeanne @ CookSister! June 16, 2010 at 10:14 am

Looks delicious – and qo quick! I am going to try your idea of cooking my pasta in stock!


14 Lakshmi June 21, 2010 at 7:49 pm

The pepper sauce makes it even more lovely…a nice twist.


15 Namrata January 24, 2011 at 9:47 pm

Nice recipe. Looks so gorgeous..will definitely try.


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