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
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.
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.
Serve pasta topped with crumbled feta.