Pasta with Caramelized Onions, Mushrooms, and Bell Pepper

Pasta with Caramelized Onions, Mushrooms, and Bell Pepper Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Manning Barr
This veggie pasta recipe will please a crowd and become your go-to on a budget. Caramelized onions, mushrooms and bell pepper add to the flavor of this italian dish.


6 servings (serving size: 1 1/3 cups pasta and 2/3 cup onion mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 435
Caloriesfromfat 19 %
Fat 9.3 g
Satfat 3.1 g
Monofat 3.7 g
Polyfat 1.2 g
Protein 13.7 g
Carbohydrate 75.7 g
Fiber 8.1 g
Cholesterol 12 mg
Iron 4 mg
Sodium 237 mg
Calcium 102 mg


1 tablespoon olive oil
Olive oil-flavored cooking spray
3 cups sliced mushrooms (about 8 ounces)
2 cups (3 x 1/4-inch) julienne-cut red bell pepper
2 garlic cloves, minced
2 1/2 cups Caramelized Onions
1 cup low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
3/4 cup low-fat sour cream
1 tablespoon chopped fresh or 1 teaspoon dried oregano
8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
Oregano sprigs (optional)


Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.

Greg Patent,

Cooking Light

April 1998
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