Vegetarian Penne Recipe (serves 4)
Gluten free, vegetarian, can be made vegan
Ingredients
250g Buontempo Rice Penne
1 Tbsp olive oil
1/4 cup pumpkins seeds
1/4 cup sunflower seeds
2 Tbsp linseed’s
1 clove garlic
2 Tbsp chopped fresh basil
6 – 10 sun dried tomatoes, finely chopped
6 – 8 black olives, finely chopped
3 large portabello mushrooms, finely chopped
100g spinach leaves, washed and chopped
1/4 cup red wine (optional)
Can Watties chunky tomato & basil pasta sauce
100g feta, crumbled
Directions
1) Cook the pasta until el dente (about 6 – 8 minutes)
2) Meanwhile, heat the olive oil in a frying pan until quite hot. Add the pumpkin and sunflower seeds and toss through until seeds start to crackle and pop. Add the linseed, garlic and basil and cook a further minute, or until fragrant.
3) Add in the sun dried tomatoes, olives, mushrooms and spinach. Cook through, about 3 – 4 minutes. Add the red wine (if using) and cook a further 2 minutes.
4) Add the pasta sauce and heat through until warm. Crumble in the feta, then add the pasta and toss through. Serve with lots of black pepper and Parmesan with a salad on the side.
This is a quick and tasty meal can be made in 20 minutes. If you have a little more time on your hands, roast some kumara or pumpkin, chop into small pieces, and toss through. Very decadent!
– Hannah