Shitake Red Pepper Spaghetti

Let me cut to the chase. Easy foods are the best because the food can get into my belly in a snap. The quicker I can chomp on my dinner, the less hangry I’ll be. Haha! But really though, on a rough work day, warm dinner always cheers us up good and well.

Rummaging into my fridge, I came up with some Shitake Mushrooms, Red Pepper & Onions. Best way to have red peppers is by roasting them and I did it simple over the fire on my stove, rubbed off the skin and sliced it. Not unlike what I did for this very similar recipe.
Shitake Red Pepper Spaghetti 1

This is mostly an assembly-type recipe.
Shitake Red Pepper Spaghetti 2

A touch of this and a dash of that!
Shitake Red Pepper Spaghetti 3

A generous grating of Parmesan never hurt anyone.
Shitake Red Pepper Spaghetti 4

This is the kind of dinner I would prepare when I’m just too tired to cook but too hungry to not.
Shitake Red Pepper Spaghetti 5

Uses very cheap ingredients too!
Shitake Red Pepper Spaghetti 7

I served mine with some roast chicken & hasselback potatoes because the man of the house needs his proteins. But the pasta can totally stand on it’s own!
Shitake Red Pepper Spaghetti 8

What do you cook when you’re strapped for time? Pasta is always my go-to.


“But that on the good ground are they, which in an honest and good heart, having heard the word, keep it, and bring forth fruit with patience.” {Luke 8:15}

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Shitake Red Pepper Spaghetti
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 250 gm (8 oz), Spaghetti
  • 1 Red Pepper
  • 2 Red Onions, peeled & sliced
  • 4 fresh Shitake (can sub any other fresh mushrooms), cleaned & sliced thinly
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • ½ cup grated Parmesan Cheese
  1. In a large pot, boil spaghetti in salted water until al dente.
  2. Meanwhile, char red pepper using tongs & flame from stove until skin has popped, blistered & blackened. Place pepper in a deep bowl & cover with plate or plastic wrap tor 2 minutes. Remove from bowl and rub or wash off blackened skin. Skin will slide of easily. If tiny bits remain, that's just extra smokiness & flavour to the dish. Deseed & slice thinly.
  3. In a pan with olive oil, saute mushrooms & onion over MED heat with a small pinch of salt until onions are translucent.
  4. Pasta should be cooked by now. Reserve 1 cup pasta cooking water.
  5. Add drained pasta into the pan with flames off. Add reserve red pepper slices. Toss to mix.
  6. Stir in ¼ cup grated Parmesan. If it looks too dry, add in a splash of pasta cooking water.
  7. Serve & top with remaining ¼ grated Parmesan.

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