Amidst all the festive feasting, a nutritious, calorie-clever dish like Mushroom & Pasta Salad Primavera never goes amiss and it just tastes so good! #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #chill #celebrate #summer #lightlunch #pasta #primaverapasta #salad
Mushroom & Pasta Salad Primavera
Serves 4
Ingredients
75ml olive oil
75ml white vinegar
10ml garlic, crushed
400g bowtie pasta (farfalle)
250ml sugar snap peas
250ml green asparagus, cut into thirds
250ml fresh peas
4 spring onions, sliced
1 red pepper, diced
400g Brown mushrooms, sliced
200g Baby Button mushrooms, whole
250ml rosa tomatoes
10g fresh basil
10g fresh mint
80ml parmesan, grated (optional)
Method
1 In small bowl or measuring cup, whisk the oil with the vinegar, then add the garlic and set aside to use as dressing.
2 Cook pasta according to package directions or until almost tender, about 10 minutes. Add sugar snap peas and asparagus and continue to cook another 2-3 minutes, or until tender crisp. Drain all in a colander and rinse quickly with cold water to cool slightly.
3 Transfer the pasta and cooked vegetables to a large serving bowl. Pour the dressing over. Add peas, spring onions, red pepper, mushrooms, tomatoes and herbs, tossing to mix well.
4 Serve at room temperature, with parmesan to sprinkle on top if desired.