Tomato, Mushroom and Ricotta Pasta
Organisation: Australian Mushrooms
Preparation: 10 minutes
Cooking time: 15 minutes
Serves: 4 Servings
Type of recipe: healthy, main meal, vegetarian
Recipe
Ingredients
- 400g dried penne pasta
- 2 tbs olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 600g button mushrooms, sliced
- 500g jar tomato passata sauce
- 1 cup small basil leaves
- 150g piece fresh ricotta cheese, coarsely crumbled
Method
- Cook pasta in a large saucepan of salted boiling water according to packet directions until al dente.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring often, or 3 minutes until tender. Add garlic and mushrooms and cook, stirring often, for 5 minutes. Stir in tomato passata sauce. Reduce heat to low, cover and simmer, stirring occasionally, for 5 minutes.
- Drain pasta and return pasta to the hot pan. Add tomato mixture and basil to pasta. Season with salt and pepper. Gently toss over low heat until well combined. Toss through ricotta and serve.
Nutrition information
| Per serve (4) | |
| Energy | 1637kJ |
| Protein | 15g |
| Total fat | 15g |
| Saturated Fat | 6g |
| Total carbohydrate | 43g |
| Sodium | 336mg |
| Fibre | 17g |
| Carbohydrate exchanges: 3 |
