Boscaiolo Pasta
A quick and easy pasta dish with fresh veg and pesto. 3 syns per serving.
Ingredients
- 175 g pasta
- 4 portobello mushrooms
- 2 red peppers
- 1 red onion
- 1 bag rocket
- 2 tbsp vegan pesto
- 1 veg stock cube
- 1 lemon juice
- 100 g fresh cow's milk mozzarella optional
Instructions
-
Thinly slice all the vegetables and roughly chop the rocket.
-
Cook the pasta according to the instructions on the pack.
-
Meanwhile, add the sliced mushrooms, onion and pepper to a large non-stick pan with the stock cube and a splash of water. Place over a medium heat and cook until softened, adding more water if needed.
-
When the pasta is cooked, drain it and then add the pasta along with the pesto, rocket and lemon juice to the cooked vegetables.
-
Stir until the rocket has wilted and everything is well mixed. Serve immediately.
-
OPTIONAL: Add 50g fresh cow's milk mozzarella to each serving for either 6 additional syns or your healthy extra A choice.
Recipe Notes
Both Sacla and Tesco offer a vegan pesto under the guise of "Free From" as they are also gluten free. The syns for these are the same as for regular jarred pesto.