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250 g penne pasta
30 ml olive oil
30 ml butter
250 g button mushrooms, sliced
2 cloves garlic, crushed
4 spring onions, chopped
1 small red pepper, cut into strips
2 carrots, peeled & cut into ribbons using a potato peeler
4 baby marrows, cut into ribbons using a potato peeler
250 ml broccoli florets, broken into small florets and cooked until just soft
2 x 175 g LANCEWOOD® Sweet Red Pepper Dip & Top
Salt & freshly ground black pepper to taste
60 – 80 ml milk
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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