Recipe

Spicy Veg Pasta

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Spicy Veg Pasta

Mushrooms and veggies flavoured with thyme, rosemary, garlic, chilli and Worcestershire sauce atop penne.


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Ingredients to serve 2

  • 250g x penne
  • 1 punnet x mushrooms - slice
  • 2 x carrots - peel and slice
  • 1 x red onion - peel and chop finely
  • 1/2 stalk x celery - wash, slice
  • 2 cloves x garlic - peel and chop finely
  • 2 sprigs x thyme - strip leaves
  • 1/2 branch x rosemary - strip leaves and chop finely
  • 1/2 x fresh chilli - de-seed and chop finely
  • 2 tbsp x Worcestershire sauce
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 500g x penne
  • 2 punnets x mushrooms - slice
  • 4 x carrots - peel and slice
  • 2 x red onion - peel and chop finely
  • 1 stalk x celery - wash, slice
  • 4 cloves x garlic - peel and chop finely
  • 4 sprigs x thyme - strip leaves
  • 1 branch x rosemary - strip leaves and chop finely
  • 1 x fresh chilli - de-seed and chop finely
  • 4 tbsp x Worcestershire sauce
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

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.

Step 2

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.

Step 3

Combine the penne and spicy vegetable mix and serve immediately.

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