A simple, yet delicious vegetarian pasta that's easy to whip up. Pasta is tossed with onion, mushroom and peppers in a light, basil flavoured cream cheese sauce.
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Makes: 4 servings
100g penne pasta
100g fusilli (spiral) pasta
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon extra virgin olive oil
80g finely chopped onion
2 large garlic cloves, finely chopped
100g fresh button mushrooms, sliced
65g red pepper, finely chopped
65g green pepper, finely chopped
2 tablespoons pesto sauce
85g light cream cheese with garlic and herbs
2 tablespoons finely chopped basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teasoon black pepper
1/4 teaspoons crushed chillies
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Method Prep:10min › Cook:22min › Ready in:32min
Bring a large pot of water to the boil. Add 2 tablespoons oil, 1 tablespoon salt, penne and fusilli and stir. Bring back to the boil and cook uncovered for 15 minutes or until al dente.
Meanwhile, heat 1 tablespoon olive oil and butter in a large frying pan over medium-high heat. Saute onions and garlic for 3 minutes, stirring often.
Add mushrooms and peppers; saute for 4 minutes. Add basil, pesto, salt, pepper and crushed chillies. Mix well.
When pasta is ready, drain and reserve 250ml pasta water.
Add the pasta, 4 tablespoons pasta water and cream cheese to the frying pan. Stir well to coat everything with the sauce. Serve.
Reserve the remaining pasta water to use when re-warming pasta. Refrigerate any unused portions, covered with plastic wrap. To warm the next day, press baking parchment into a frying pan. Using scissors, trim any protruding paper until it is level with the top of the frying pan.
Add 4 tablespoons reserved pasta water and the pasta and stir to incorporate. Cover the frying pan with a lid and heat pasta on medium heat for 5 minutes, stirring at least once. Serve.