Summer vegetable pasta
( SERVES 6 )
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|250 g||Brown mushrooms|
|¼ cup||Avocado oil|
|¼ cup||Fresh parsley|
|1 tsp||Iodised salt|
|1 to taste||Salt & freshly ground pepper|
- Peel red onions and cut each onion into six wedges. Wipe small brown mushrooms and remove stalks. Wash peppers and cut each pepper into six even pieces, discarding seeds. Wash tomatoes and cut in half. Place mushrooms, peppers and tomatoes in a baking dish. Sprinkle oil over vegetables.
- Bake at 200 degrees C for 20 minutes. Bring salted water to the boil and cook large shell pasta according to packet directions. Remove rind from bacon and grill until crisp.
- Drain pasta and toss through baked vegetables. Chop bacon roughly and mix with parsley, 2 teaspoons lemon rind, salt and pepper. Spoon pasta mixture into six serving bowls and scatter over bacon mixture.
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