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Mushroom and vege pasta
Serves: 4
Time to make: 35 mins
Ingredients
- 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 rocket
- 4 large mushrooms, wiped
- spray oil
- 150g reduced-fat ricotta cheese
- 2 tablespoons chopped fresh parsley
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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