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For my vegetarian readers that love Italian food, this one’s for you. A simple and flavour packed dish you can make in 15-minutes at home. I have tried this with Pappardelle however you can use Tagliatelle, Fettuccine, Linguine or Spaghetti, basically any long pasta you have in your pantry. All of the ingredients are store bought, which means the cooking is minimal, no need to make any sauces from scratch or pasta for that matter. Hope you enjoy this quick meal, I know I do!

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Cook time: 15 Minutes / Difficulty: Easy / Serves: Four to Six

INGREDIENTS

PROCEDURE

200-g Pappardelle pack 200-g Button mushrooms, sliced 4-tbsp. Pesto sauce 2-tbsp. Garlic, sliced 1 Pack Basil leaves, fresh 100-g Cherry tomatoes, halved 4-tbsp. Olive oil 2 Fresh red chillies, chopped Parmesan cheese Salt and pepper to taste

1. Cook the pasta in boiling salted water for 8-10 minutes until al dente, remove, drain and pour a little olive oil and toss to loosen. 2. While the pasta is cooking, slice the mushrooms and wash thoroughly, drain and keep aside. 3. Slice the garlic cloves, deseed the chillies if you like lesser heat, chop coarsely, keep aside. 4. Use a large sauté pan, pour about 4-tbsp. Olive oil, add the garlic and chillies, bring to heat gently, keep the flame at the lowest, you’re going to temper the oil, sprinkle coarse salt. 5. In about 3-4 minutes bring the heat to full, toss in the mushrooms and sauté on high, never bring the heat down the mushrooms will boil. Fry for a minute. 6. Toss in the cooked pasta, take if off the heat and mix well until all the pasta is coated with the tempered oil. Season with salt and pepper, add the halved cherry tomatoes and serve. 7. Drizzle about 1-tbsp. of pesto sauce or as much as you’d like, grate parmesan cheese over the top, garnish with fresh basil leaves, enjoy!