Sundried tomato and pesto pasta

    40 min

    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

    Serves: 3 

    • 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

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place sundried tomatoes in a mug of hot water; soak for 20 minutes.
    2. Cook the pasta in lightly salted boiling water until al dente, according to the instructions; drain.
    3. 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.
    4. Stir in cooked pasta, pesto and sliced black olives until mixed well; serve with grated mozzarella on top.

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