Pesto Penne, Roast Tomatoes & Sautéed Mushrooms

25 mins active prep time, 5 servings

Ingredients (included in delivery)

- 400g penne pasta 
- Cherry tomatoes, halved
- 200g mushrooms, thinly sliced
- 150g basil pesto
- 150g feta

Ingredients (pantry items)

- 1 tbsp olive oil 
- Cooking oil spray

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In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Olive oil, cooking oil spray.

Instructions

1.Roast cherry tomatoes

Preheat oven to 180°C fan-forced. Place tomatoes on a baking tray. Spray with oil. Season. Roast tomatoes for 10 minutes until tender.
2. Cook schnitzel

Meanwhile, bring a large pot of water to the boil. Add pasta and cook until al dente. Drain, reserving a 1/4 cup of cooking water. Return pasta to the pan.
3. Sauté mushrooms

Sauté mushrooms in a fry pan with a dash of oil over a medium heat for a few minutes until soft.
4. Toss in pesto, mushrooms & tomatoes

Add pesto, mushrooms and roast tomatoes to the pasta. Toss well to combine.
5. Serve

Serve pasta topped with crumbled feta.