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
