With the warm weather that we have recently been greeted with, there is no doubt that many of us are wanting to try and eat a little fresher and more in tune with what’s going on outside. This recipe is perfect for those people wanting something filling for lunch or tea but don’t want a sense of heaviness or guilt afterwards. This is the perfect dish to add some colour and flavour into a simple meal.
60g dried pasta – I used fusilli but any type will work.
3 mushrooms – any kind.
A handful of fresh mint
A handful of fresh basil
Cupboard essentials: garlic, olive oil, salt and pepper
- Put your pasta onto boil – you want to take it off the heat when the pasta is al dente.
- While the pasta is cooking, chop up the mushrooms into small pieces and finely chop the garlic.
- Put a teaspoon of oil into a frying pan on a medium heat and add the garlic. Once it has sauted for around one minute add the mushrooms and cook for 3-4 minutes until golden brown.
- Finely chop the fresh mint and basil and set aside. Slice the cucumber into small pieces and also leave to one side.
- Once the pasta is cooked, drain and return to the pan. Add a swirl of olive oil, a teaspoon of pesto and a teaspoon of mint sauce and stir together.
- Add the mushrooms and fresh herbs with a sprinkle of salt and pepper. Once all of this is mixed together, add the cucumber and a tablespoon of lemon juice.
- Grate a little parmesan over the top for added flavour.