Mushrooms with puttanesca salsa

Veg-up your next barbie with our low-cal recipe that has a whopping 5 serves of vegetables!

Serves: 4

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

2 tablespoons olive oil
12 large flat mushrooms
1 cup risoni
400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
400g punnet mixed grape/cherry tomatoes, chopped
1 small red onion, finely chopped
½ cup finely chopped fresh basil, plus small leaves to serve
½ cup pitted green olives
1 tablespoon red wine vinegar

Instructions

Stay Awake

1 Heat a barbecue chargrill or hot plate over medium-high heat. Drizzle half the oil over mushrooms, then add to grill or plate and cook, turning often, for 12 minutes or until tender.

2 Meanwhile, cook risoni in a saucepan of boiling water for 10 minutes or until tender. Drain and return to pan. Add chickpeas, stirring to combine.

3 Place tomatoes, onion, chopped basil, olives, oil and vinegar in a bowl. Season with freshly ground black pepper.

4 Transfer risoni to a platter. Top with mushrooms and salsa. Serve garnished with fresh basil.

HFG tip

Risoni is a rice-shaped type of pasta. If you prefer, you can substitute with macaroni or any other short pasta.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1601 kJ

Protein 15.2 g

Total fat 15.4 g

Saturated fat 2.3 g

Carbohydrates 35.9 g

Sugar 5 g

Dietary fibre 12 g

Sodium 445 mg

Calcium 99 mg

Iron 4.3 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.