Can I use frozen vegetables instead of fresh?

Yes, but the texture may change slightly. To prevent a watery sauce, thoroughly drain and thaw them.

What pasta shapes work best for this recipe?

Short cuts like penne, fusilli, or farfalle hold the veggies and sauce best. Avoid long strands like spaghetti for this one.

Definitely! For the best texture, simply reheat gently and store ingredients separately if at all feasible.

Of course. Goat cheese, Parmesan, or a little heavy cream are all excellent additions. Try cashew cream or nutritional yeast for a vegan variation.

Scale

8 oz penne pasta

1 tbsp olive oil

1 cup mushrooms, sliced

1 bunch asparagus, chopped (1.5-inch pieces)

1 cup roasted red peppers, sliced

2 cloves garlic, minced

Salt & black pepper, to taste

½ cup reserved pasta water

Optional: parmesan or nutritional yeast for topping

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1. Cook pasta until al dente. Reserve 1 cup pasta water, drain.

2. In a large skillet, heat olive oil. Add mushrooms and sauté until browned.

3. Add garlic, cook 30 seconds until fragrant.

4. Add asparagus, cook until tender-crisp, 4–5 minutes.

5. Stir in red peppers and cooked pasta.

6. Pour in pasta water, stir until coated.

7. Season with salt, pepper, and red pepper flakes if desired.

8. Finish with grated cheese or vegan topping. Serve warm.

Use short pasta shapes like penne or rotini.

Reserve pasta water before draining—it helps create the sauce.

Great served warm or cold.