A delightful twist on classic pesto pasta, featuring a creamy sauce and a medley of sautéed vegetables.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat and sauté the chopped onion until translucent.
Stir frequently to prevent the onion from burning and ensure even cooking.
Add the sliced mushrooms and bell pepper to the skillet and cook until tender.
Cook until the mushrooms release their moisture and the peppers are slightly softened.
Stir in the pesto sauce and cream, mixing well to combine.
Lower the heat to prevent the cream from curdling.
Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
Add reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with freshly chopped parsley and a sprinkle of black pepper.
Serve with garlic bread and a side salad for a complete meal.
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