Pilbara News - - Lifestyle -

Prepa­ra­tion: 5 min­utes Cook­ing: 15 min­utes Serves 4 In­gre­di­ents 400g dried penne pasta 2 tbsp olive oil 1 small brown onion, finely chopped 2 gar­lic cloves, finely chopped 600g mush­rooms, but­ton, sliced 500g jar tomato pasta sauce 1 cup small basil leaves 150g fresh ri­cotta cheese, coars­ley 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 non­stick fry­ing pan over medium-high heat. Add onion and cook, stir­ring of­ten, for three min­utes or un­til ten­der. Add gar­lic and mush­rooms and cook, stir­ring of­ten, for 5 min­utes. Stir in tomato pasta sauce. Re­duce heat to low, cover and sim­mer, stir­ring oc­ca­sion­ally, for five min­utes. Drain pasta. Re­turn pasta to pan. Add tomato mix­ture and basil to pasta. Sea­son with salt and pep­per. Gen­tly toss over low heat un­til well com­bined. Toss through ri­cotta.

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