Serves: 3-4
Takes: 30-40 minutes
Equipment
A pan for pasta
A large frying pan/wok
An oven safe dish
Ingredients
150g dried pasta of your choice (NOT long pasta like spaghetti or tagliatelle)
A red onion finely sliced
A red pepper finely sliced
4 large flat or portobello mushrooms sliced quite thin
Pesto (see note below)
150ml double cream
2 mozzarella balls cut into slices no more than a cm thick
A small bag of fresh rocket
Garlic clove peeled and crushed
Salt and black pepper to taste
Optional: half a glass of white wine
Method
- Heat your oven to 180°C (350F)
- Put your pasta on to boil according to the instructions
- Meanwhile, Fry together the onion, garlic, pepper and mushrooms until softened.
- Add the white wine at this point if you are using it.
- Lower the heat and add the cream and stir through. Add a handful or two of the rocket and stir until wilted.
- Add a generous couple of teaspoons of the pesto.
- At this point, if you think it looks a bit thick just add some water. Likewise, if it looks a bit thin just turn up the heat to reduce it a bit.
- When everything is cooked, stir the pasta into the veg and sauce mix until it is thoroughly mixed.
- Pour everything into the ovenproof dish and put the mozzarella slices on top.
- Put in the oven for ~15 minutes or until the mozzarella has melted (it won’t brown)
- Serve with the remaining rocket
Note on the pesto: be careful what you buy. The vast majority of ready made pesto is NOT vegetarian. The “bad” ingredient is grana padano cheese which is made with rennet. Sacla do an organic pesto which is vegetarian. That’s the one I buy.