Mushroom and vege pasta
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
150g reduced-fat ricotta cheese
2 tablespoons chopped fresh parsley
Total fat 10g
Saturated fat 1g
Dietary fibre 9g
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.
Make it gluten free: Use gluten-free pasta.
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