Firecracker Bowtie Pasta with Button Mushrooms
Indulge in this budget-friendly firecracker bowtie pasta for dinner tonight. Made with spicy poblano peppers, crisp snap peas, & little button mushrooms.
This recipe is inspired by East Side Mario's firecracker shrimp pasta. It used to be my favourite pasta there, but they've since taken it off the menu. Not to worry though, I'm going to show you how to make your own- veganized.
One of the perks of home-cooked meals is that you don't have to cheap out on the toppings and veggies. Instead, you can load your pasta up with all the good stuff. Honestly, there is nothing better than getting a little bit of every ingredient in each mouthful. I basically made this dish with that expectation in mind. I wanted every forkful, at a minimum, to have a noodle and 1-2 veggies. How else would you taste those spicy but sweet flavours all together?
The Firecracker Vegetables
Start by boiling the pasta according to the package, but leave slightly al dente. Since we will be throwing the pasta into the firecracker sauce, for 10 minutes, we don't want to overcook the noodles.
Meanwhile, heat a large, deep pan over low-medium heat. Then, add the olive oil and garlic, cook for a minute or until you can begin to smell the garlic. Next, add the diced onions and cook until they begin to soften, so about 5 minutes.
Now to start making this dish look like pasta! Add the halved button mushrooms, snap peas, vegetable broth, diced tomatoes, crushed red pepper flakes, and basil pesto. Turn heat to medium, cover the pan, then let cook for 5 minutes. Covering the pan will steam the vegetables and will help keep the snap peas a vibrant-green colour.
Not only do the snap peas really help balance this dish, but they also have some pretty surprising health benefits. Most notably, they are high in vitamin C, but they are also virtually fat-free and cholesterol-free.
Once the bowtie pasta is cooked, fold it into the spicy pesto sauce and vegetables. Then, let cook for an additional 5-8 minutes over medium heat. Serve hot and enjoy!