Serves: 2
How much does it cost? This recipe cost me just over 50p per person (56p to be exact!).
What are the benefits? You’ll find at least one of your five a day within this recipe, not to mention it’s suitable for vegetarians (as long as the pesto is veggie-friendly!) and is a great source of fibre.


My boyfriend hates mushrooms and, guys, it really annoys me. It’s weird! Okay, I actually know a lot of people who don’t like mushrooms – but they’re weird too! Mushrooms are immense – in a burger, wrap, pasta… embrace the funghi, people! 🍄

This recipe is quick, easy and made up of three essentials – pesto (totally delicious), pasta (the best) and mushrooms (I don’t care what anyone says). Chuck them all in together and you’ve got a pretty good thing going.

Don’t stress about pesto’s fat content – “good” fats from olive oil and pine nuts, both found in pesto, can be great for your cholesterol, heart and blood pressure. On top of that, this dish also contains three different vegetables (please don’t start with that whole “but tomatoes are a fruit!” thing, you know what I mean) and, made with wholewheat pasta, it’s going to keep you fuller for longer. An easy, hearty, yummy midweek dinner.


INGREDIENTS
6 Medium Mushrooms, Chopped
6 Cherry Tomatoes, Halved
1 Medium Onion, Chopped
140g Wholewheat Pasta
2 tbsp Green Pesto
Handful of Low Fat Grated Cheese
1 tsp Tomato Purée

SEASONING
Lucky for us, pesto does a lot of the work on this one so there isn’t a whole load of effort that goes into seasoning here. Just add a few dried garlic flakes in with the onions, sprinkle over some dried thyme when the mushrooms go in and, as always, finish with a pinch of salt and pepper.


So, this is how I did it…

1. Bring a pan of salted water to the boil, add enough pasta for two and cook according to packet instructions, usually takes around 10 – 15 minutes.

2. Coat a frying pan with cooking spray or a tiny drop of oil and then add the onion, cooking for only a couple of minutes on a steady medium heat.

3. Add in the mushrooms, tomatoes, tomato purée and a splash of water and fry on a medium-low heat for no longer than 10 minutes, until the veggies are softened and cooked through.

4. Drain the pasta and combine with the vegetables, stirring through a heaped tablespoon or two pesto. Of course, adjust according to taste!

5. Top with grated cheese (and drizzle with a small amount of oil if you wish).

pesto pasta

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2 replies on “RECIPE: Mushroom Pesto Pasta | #ThisGirlEats

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