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Mushroom and vege pasta

  • Time to make: 35 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    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.

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