Mediterranean pasta
Ingredients
3 x 15mlsp (3 tbsp) olive oil
1 clove garlic, crushed (optional)
1 red pepper, deseeded and diced or sliced into strips
1 courgette, sliced
1 small aubergine, sliced and diced
115g (4oz) oyster or chestnut mushrooms
1 x 15mlsp (1 tbsp) chopped basil
1 jar Lloyd Grossman Tomato and Basil Pasta Sauce
300g (11oz) Dietary Specials Fusilli or Penne Pasta
or 85g (3oz) if only one portion of gluten-free/ wheat-free pasta
is required
Salt and freshly ground black pepper
Basil leaves for garnish
Serves 4
Preparation time: 15mins Cooking time: 10 mins
Method
1. Cook the pasta in plenty of boiling, lightly salted water, with a 1 x
15mlsp (1 tablespoon) of olive oil, for about 9 minutes, then drain.
2. Meanwhile, in a medium sized saucepan heat the olive oil, add
the garlic, red pepper, courgette, aubergine and mushrooms, and
fry over a medium heat for about 5 minutes, add the chopped
basil and the sauce from the jar. Heat through for a further 3 - 4
minutes.
3. Drain pasta and rinse through with boiling water.
4. Combine pasta and the vegetable sauce mix. Reheat for a few
moments, then divide between 4 warmed plates.
5. Garnish with basil leaves and cracked black pepper. Serve at
once.
NB 150g Mozzarella full fat soft cheese, which has been sliced or diced can be added at stage 4 of the method.