Lancewood
Lancewood
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Creamy Veggie Pasta
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Lancewood Creamy Veggie Pasta

Ingredients

250 g penne pasta
30 ml olive oil
30 ml butter
250 g button mushrooms , sliced
2 garlic clove(s) , crushed
4 spring onion(s) , chopped
1 small red pepper(s) , cut into strips
2 carrot(s) , peeled & cut into ribbons using a potato peeler
4 baby marrow(s) , cut into ribbons using a potato peeler
250 ml broccoli florets , broken into small florets & cooked until just soft
350 g LANCEWOOD Sweet Red Pepper DIP&TOP™
salt & freshly ground black pepper  to taste
60 ml milk

 

To serve:

fresh basil , shredded
Parmesan  shavings

Method

Cook the penne according to the instructions on the packet until al dente. Drain and set aside.

Heat the olive oil and butter together. Fry the mushrooms until golden. Add the garlic and spring onions and fry for 1 minute. Add the red pepper, carrots, baby marrows and broccoli.

Stir in the dip and mix through. Season to taste.

Mix with the cooked penne pasta and add a bit more milk if necessary. Heat through.

Serve with basil and Parmesan.

HINTS & TIPS:
Any of the other LANCEWOOD DIP&TOP™ Flavours may be used.

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