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
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.
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