Penne with Vegetables and Vegan Pesto

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    This combination does not exist.

    Garlic 6.0 grams


    Penne Pasta 75.0 grams

    Penne Pasta

    Kalamata Olives 20.0 grams

    Kalamata Olives

    Small Red Onion 1.0 Unit(s)

    Small Red Onion

    Button Mushrooms 30.0 grams

    Button Mushrooms

    Red Bell Pepper 1.0 Unit(s)

    Red Bell Pepper

    Vegan Pesto by Let's Cook 20.0 grams

    Vegan Pesto by Let's Cook

    • Time : 20.0 mins
    • |
    • Calories: 474.0 kcal
    • |
    • Protein : 13.0 g
    • |
    • Fat : 42.0 g
    • |
    • Carb. : 75.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to boil pasta |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin Olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince
    - White Onion: peel and mince
    - Button Mushrooms: cut in quarters
    - Red Bell Pepper: cut into strips
    - Kalamata Olives: cut in halves.
    : Boil the Pasta
    In a pot, bring some water to a boil, roughly 1 litre per 100g of pasta. Once the water comes to boil, add some salt. Then start boiling the pasta. It should cook in roughly 8 minutes or untl el dente. Drain.
    : Cook, Plate and Serve
    Put some oil in a pan and gently sauté the onion and then the garlic. Once they have cooked for almost a minute, then add in the button mushrooms and red bell pepper and toss them for another 3 – 5 minutes. Add the vegan pesto provided and then add the pasta directly into the same pan. Add olives. Toss well.
    Once everything is nicely coated and mixed, check for seasoning and serve. Drizzle some extra virgin olive oil on the pasta for added flavour.

    Plate and serve hot.