Vegetarian recipe for Mushroom and Veggie Penne Pasta
2 punnet mushrooms – slice
4 carrots – peel and slice
2 red onion – peel and chop finely
1 stalk celery – wash, slice
4 cloves garlic – peel and chop finely
4 sprigs thyme – strip leaves
1 branch rosemary – strip leaves and chop finely
1 fresh chilli – de-seed and chop finely
4 tbsp Worcestershire sauce
olive oil, salt and pepper (from your pantry)
Put a frying pan on medium to high heat with a few glugs of olive oil. Sauté the onions in the hot oil until translucent (about 4 or 5 minutes). Then add the garlic, chilli, rosemary, thyme and mushrooms. Season to taste.
Pan-fry until the mushrooms are nice and brown (about 5 minutes). Lastly, add the carrots, celery and Worcestershire sauce and cook until the carrots are just done (no more than about 4 or 5 minutes). Stir often.
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the penne and cook for 6-8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent.
Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle penne with a little olive oil to prevent it from sticking together.
Combine the penne and spicy vegetable mix and serve immediately.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.