Pasta with mushrooms, corn and peppers
4 servings
25 minutes
Pasta with mushrooms, corn, and peppers is a fragrant dish of European cuisine that combines the tenderness of pasta, the richness of mushrooms, the sweetness of corn, and the spiciness of pepper. This combination of flavors resembles risotto but without rice and chicken, offering lightness and rich taste. The origins of the recipe lie in Mediterranean culinary traditions where minimal ingredients are often used to achieve harmony of flavors. Mushrooms sautéed in soy sauce add depth to the dish while corn adds pleasant sweetness. The dish is perfect for both a casual lunch and a light dinner. It can be served as a standalone dish or complemented with fresh herbs and cheese for a more intense flavor.
1
Put water to boil for pasta. When it boils, you can add the pasta after salting it. I used spirals, but it’s not that important. Any pasta will do.
- Pasta: 400 g
2
While the water is boiling, let's prepare the mushrooms and peppers. We chop the champignons and fry them in a pan, drizzling with soy sauce. I fried them without oil, using only the sauce.
- Fresh champignons: 6 pieces
- Soy sauce: 4 tablespoons
3
Once the mushrooms are slightly fried, add the diced pepper. If you like it spicier, you can add minced garlic and pepper for flavor. When the mushrooms are cooked and the peppers are soft, you can turn it off.
- Sweet pepper: 1 piece
4
We place the cooked pasta in the pan with mushrooms and peppers, sautéing for 2-3 minutes, adding about half a can of corn. Everything is ready, the taste reminded me of risotto, just without rice and chicken.
- Pasta: 400 g
- Canned corn: 100 g