Mushroom and vege pasta

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

Photographer: Devin Hart

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Serves: 4

Time to make: 35 mins

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

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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 387 cal

Kilojoules 1620 kJ

Protein 25 g

Total fat 10 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 9 g

Sodium 290 mg

Calcium 190 mg

Iron 4.5 mg

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.

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