Flat spaghetti with Sweet Peppers and Oyster Mushrooms

Flat spaghetti with Sweet Peppers and Oyster Mushrooms
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 9 oz
    (240 g)

    flat spaghetti

  • 1

    medium red pepper, cut into strips

  • 1

    medium yellow pepper, cut into strips

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 6 oz
    (160 g)

    oyster mushrooms, cut into strips

  • 1 Tbsp.
    (15 mL)

    chopped fresh thyme

  • 2 oz
    (60 g)

    goat's milk cheese, coarsely grated


In a pot, cook flat spaghetti in a large quantity of salted water and set aside (do not rinse pasta).

In a sauté pan, brown peppers lightly in olive oil.

Add mushrooms and cook 2 minutes.

Add thyme and stir in pasta.

Sprinkle with grated cheese and serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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