Welcome to our Kitchen - it’s “Pasta Salads for One! …or just add more ingredients for more ;-)” time.
Boil the pasta according to the instructions on the packet (general this is to bring salted water to the boil and add your pasta to cook for 10 minutes). Drain and set aside.
In a pot, add the oil and cumin seeds and fry until fragrant. Add the mushrooms, garlic, balsamic vinegar, spring onions, salt and sun-dried tomatoes and stir until the mushrooms are cooked and the acidity of the vinegar has cooked off. Remove from heat and stir through the pesto and pine nuts.
Combine the pasta and the mushroom mix together in a bowl. Eat warm or chill and serve cold. Can be kept in the fridge for up to 3 days.
Ingredients
Directions
Boil the pasta according to the instructions on the packet (general this is to bring salted water to the boil and add your pasta to cook for 10 minutes). Drain and set aside.
In a pot, add the oil and cumin seeds and fry until fragrant. Add the mushrooms, garlic, balsamic vinegar, spring onions, salt and sun-dried tomatoes and stir until the mushrooms are cooked and the acidity of the vinegar has cooked off. Remove from heat and stir through the pesto and pine nuts.
Combine the pasta and the mushroom mix together in a bowl. Eat warm or chill and serve cold. Can be kept in the fridge for up to 3 days.
