One-Pan Goulash pasta with peppers and mushrooms
Goulash sauce Macaroni Pasta, leftovers at its best!
Everybody loves leftovers
Sometimes I think that making a meal is a great excuse to create a different dish with the original ingredients. It's amazing how you can take one thing, change how it's served, and end up with a completely different meal. The one-pot goulash pasta is one of my favorites. It's the ultimate pasta sauce, and with a few extra ingredients we can put together a really comforting pasta dish in no time.Making the Goulash pasta
I wanted to give this sauce a fresh kick while keeping the general flavors of the goulash. I managed that by adding bell peppers — they're already in the goulash sauce, just in a different form here. Throw in some garlic and red onion, sauté it all in olive oil, and that's what brings the zest to this dish.
Method
- 1
Sautéing the vegetables· 7 minutes
Place a large cast iron pan over high heat. As soon as its shimmering add the butter and mushrooms, cook for 3 minutes until a bit golden in color and take out and keep aside. In the same pan, add the olive oil, peppers and onion, sauté for 3 more minutes, add the garlic and cook for another minute.
- 2
Cooking the sauce and pasta· 5 minutes
Pour the goulash sauce to the pan and reduce heat to medium-low. Cook for 2 minutes, add the balsamic vinegar and cook for 3 more minutes. Add the pasta and cook with the sauce for another 2 minutes, adjust seasoning with salt and pepper and remove from heat. Bring back the sautéed mushrooms with their fluids, add the pecorino cheese and olive oil, stir to combine and serve.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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