0
Language

Penne with Vegetables and Vegan Pesto

Did you know Basil has anti-bacterial properties and restricts the growth of numerous bacteria, including Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, all of which are major food borne illness causing bacteria.

    This combination does not exist.


    Penne Pasta 75.0 grams

    Penne Pasta

    Kalamata Olives 20.0 grams

    Kalamata Olives

    Button Mushrooms 30.0 grams

    Button Mushrooms

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Garlic 6.0 grams

    Garlic

    White Onion 15.0 grams

    White Onion

    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
    Boil the Penne
    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.
    Mise en Place
    Prepare the vegatables:
    We suggest cutting the red peppers into strips, and the mushrooms in quarters. However, cut them as you see fit. The olive are same, though we recommend cutting them halves at least.
    Just make sure you peel and mince the onion and garlic.
    Sauté your vegetables
    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 vegetables and toss them for another 3 – 5 minutes. Add the pesto provide and then once the pasta is, add the pasta directly into the same pan.
    Toss the vegetables, pasta and pesto together. Once they are all nicely coated, check for seasoning and serve. IF you have some extra virgin olive oil lying around; drizzle some extra virgin olive oil on the pasta for added flavour.