Penne with oyster mushrooms recipe
This is what we call “stir-fry pasta”, in the sense that it is quick to make and best cooked in a wok, where the pan-fried vegetables and herbs bring the whole dish to life.
Ingredients
- 150 g penne pasta
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, thinly sliced
- 300 g oyster mushrooms, thinly sliced
- 70 g sun-dried tomatoes, thinly sliced
- 100 g French beans, blanched
- 55 g pine nuts
- 1 handful basil leaves, torn
- 5.3 oz penne pasta
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, thinly sliced
- 10.6 oz oyster mushrooms, thinly sliced
- 2.5 oz sun-dried tomatoes, thinly sliced
- 3.5 oz French beans, blanched
- 1.9 oz pine nuts
- 1 handful basil leaves, torn
- 5.3 oz penne pasta
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, thinly sliced
- 10.6 oz oyster mushrooms, thinly sliced
- 2.5 oz sun-dried tomatoes, thinly sliced
- 3.5 oz French beans, blanched
- 1.9 oz pine nuts
- 1 handful basil leaves, torn
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Put the pasta in a large saucepan of boiling salted water and cook for the specified time, usually about 10minutes. Drain well.
- In a wok or large pan, heat the oil and allow the garlic to infuse for 30 seconds. Add the onion and oyster mushrooms, and cook on a medium heat for 5-6 minutes, tossing occasionally to prevent burning. Add the sun-dried tomatoes and French beans, and mix well with the mushrooms.
- Add the hot, drained pasta, pine nuts, and torn basil leaves, and cook gently for a further 2-3 minutes before serving.
Recipe taken from The Easy Vegetarian Cookbook by Adrian and Michael Daniel. Photos by Richard Jung. Copyright of book Octopus Publishing Group.
You might also like
Why Indian food is very veggie
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature