Mushroom and vege pasta

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Oct 2013

Serves: 4

Time to make: 35 mins

Total cost: $16.40 / $4.10 per serve

(at time of publication)

Ingredients

More weights & measures

Spring vege pasta
150g risoni or orzo pasta (or other small pasta shapes)
400g can lentils, drained, rinsed
200g green beans, trimmed, halved
4 tablespoons chopped fresh mint or fresh parsley
2 red capsicums, chargrilled, chopped
4 tablespoons balsamic vinegar
2 cups shelled edamame beans
2 cups baby rocketarugulaX
4 large mushrooms, wiped
spray oil
150g reduced-fat ricotta cheese
2 tablespoons chopped fresh parsley

Instructions

1 Cook pasta until tender. Drain and place in a large bowl. Add remaining pasta ingredients and toss together.

2 Spray mushrooms with oil. Cook on a preheated barbecue or griddle for 4-6 minutes, turning once until soft and juicy. Towards the end of cooking add some soft cheese and allow to melt slightly.

3 Serve mushrooms on top of pasta salad and garnish with parsley.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 387cal

Kilojoules 1620kJ

Protein 25g

Total fat 10g

–Saturated fat 1g

Carbohydrates 50g

–Sugars 6g

Dietary fibre 9g

Sodium 290mg

Calcium 190mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

Subscribe now in to enjoy this feature

See favs PRINT