Speedy penne pasta, anyone?
I often find myself in the same predicament, and maybe you do to?
It’s mid-week, and I have a few veggies in the fridge from last week’s shop that are looking at me like if you don’t use me up within the next 12 hours, it’s all over. But at the same time, you’ve been at work all day and just need a speedy meal, preferably one with carbs. They really are the equivalent to a hug. If a hug was a food group, I’m certain it would be carbs.
I hate wasting food. Absolutely hate it. To the point, my dogs often get greens disguised in their meals all the time and don’t suspect a thing and I won’t let a bowl of rice go to waste. Day old rice pudding anyone?
But, that’s where mish-mash meals come in, take this penne pasta for example. Forget using tinned tomatoes, no because they keep for years! Use up that avocado in your fridge and some of that coconut yoghurt that must be consumed within 5 days.
You can use all kinds of veggies in this dish, maybe you have half a jar of artichoke hearts in the fridge or some olives? A lone celery stick could be diced up and thrown in with the garlic a the start to add another depth of flavour or grate some carrot through.
For this penne pasta recipe, I’ve used what’s in my fridge currently.
I know a few people from Instagram have made and enjoyed this recipe so I hope you do too!
Feel free to let me know in the comments if you replaced one of my ingredients in this pasta dish with something else as it may help others get creative too!
Place 250g penne pasta into a large pot of boiling water and cook to packet instructions. meanwhile place broccolini on an oven tray and pop into the oven on 180 degrees for approx. 6 mins until slightly crispy. You can add a little drizzle of olive oil if you like.
Meanwhile in a fry pan, add your mushrooms and garlic with a splash of olive oil and cook for at least 5 mins until the mushrooms turn golden brown and soft.
Your pasta should be cooked by now so strain off the water and return it to the large pot, along with the mushrooms and garlic from the pan. Add in your mashed avocado, sundried tomatoes and broccolini. Add a generous crack of salt and pepper and stir until everything is combined and covered in avocado. You can add a dash more Olive oil if you desire.
Divide amongst bowls and add a splodge of natural coconut yoghurt, chilli flakes and pine nuts on top.
Ingredients
Directions
Place 250g penne pasta into a large pot of boiling water and cook to packet instructions. meanwhile place broccolini on an oven tray and pop into the oven on 180 degrees for approx. 6 mins until slightly crispy. You can add a little drizzle of olive oil if you like.
Meanwhile in a fry pan, add your mushrooms and garlic with a splash of olive oil and cook for at least 5 mins until the mushrooms turn golden brown and soft.
Your pasta should be cooked by now so strain off the water and return it to the large pot, along with the mushrooms and garlic from the pan. Add in your mashed avocado, sundried tomatoes and broccolini. Add a generous crack of salt and pepper and stir until everything is combined and covered in avocado. You can add a dash more Olive oil if you desire.
Divide amongst bowls and add a splodge of natural coconut yoghurt, chilli flakes and pine nuts on top.
