This is a quick pivot to dinner when the jar in your cupboard holds all the aromatic weight you need. Roasted peppers and portobellos fold into hot pasta with no fuss, tossing in minutes while you heat water and drain pasta.

Serves 2. 20 minutes, 12 at the stove.

About 490 calories a serving, 15 g protein, 86 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water on high heat and bring to a boil. While it heats, drain the jar of roasted peppers and mushrooms into a small bowl, reserving 2 tablespoons of the liquid.
2. Once water boils, add 8 oz pasta and cook until al dente, about 9 minutes, then drain, reserving 1 cup pasta water.9 min
3. In the same pot over medium heat, warm 1 tablespoon oil and smash in 2 cloves garlic until fragrant, about 1 minute. Pour in the drained peppers and mushrooms along with the reserved liquid, stir gently to heat through, about 2 minutes.3 min
4. Return the drained pasta to the pot and toss to coat, adding 2 tablespoons pasta water at a time if it seems dry. Season with salt and pepper to taste and serve at once.

Note Swap in rice or polenta if you prefer. Leftovers keep for two days in the fridge and reheat gently with a splash of water. Serve with a green salad or crusty bread and good olive oil.