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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
- 2 tablespoons olive oil
- 12 large flat mushrooms
- 1 cup risoni
- 400g can chickpeas, 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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Instructions
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 380cal
-
Kilojoules 1601kJ
-
Protein 15.2g
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Total fat 15.4g
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–Saturated fat 2.3g
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Carbohydrates 35.9g
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–Sugars 5g
-
Dietary fibre 12g
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Sodium 445mg
-
Calcium 99mg
-
Iron 4.3mg
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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