Mushrooms with puttanesca salsa
- 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
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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.
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)
Total fat 15.4g
–Saturated fat 2.3g
Dietary fibre 12g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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