This vegetarian pesto pasta dish with sundried tomatoes, red peppers and mushrooms is a family favourite in our house. My two year old daughter loves this meal and has always eaten all the vegetables in it.
1 person made this
30g sundried tomatoes
250g penne pasta
1 tablespoon olive oil
2 cloves of garlic, crushed
1 red onion, chopped
250g mushrooms, sliced
1 red pepper, chopped
4 tablespoons green basil pesto
6 black olives, sliced (optional)
2 tablespoons grated mozzarella
Method Prep:20min › Cook:20min › Ready in:40min
Place sundried tomatoes in a mug of hot water; soak for 20 minutes.
Cook the pasta in lightly salted boiling water until al dente, according to the instructions; drain.
Heat oil in a large frying pan over low heat; stir in garlic and red onion and fry for a few minutes. Add mushrooms and red pepper; rinse the sundried tomatoes well, chop into smaller pieces and add to the pan.
Stir in cooked pasta, pesto and sliced black olives until mixed well; serve with grated mozzarella on top.