pastaorganic amaranth & rice penne
Made with nutrient-rich amaranth and rice. To cook: Add to a large pot of salted boiling water & stir to avoid sticking for about 13 mins. Store in an airtight container.
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Pumpkin & Porcini Penne
Smooth and creamy penne packed with healthy nuts and vegetables.
- Total time
- 5 min
- Servings
- 2
Prep 5 min · Cook 0 min
- gluten free
- refined sugar free
- dairy free
- vegetarian
- vegan
Instructions
- 1
Start by boiling the kettle and putting the dried mushrooms into a bowl and covering with water giving them enough liquid to expand
- 2
Leave to soak for 20-30 mins
- 3
In the meantime chop up the pumpkin, toss in salt and olive oil and bake at 200C until golden
- 4
Once cooked place in food processor with cashews, water from the soaked mushrooms, miso and nutritional yeast and blend until reasonably smooth
- 5
Next add some olive oil to a pan and add the finely chopped onion, once softened add the garlic and shortly after the soaked and chopped mushrooms
- 6
Cook until golden
- 7
Place your water on the boil in the meantime and get your pasta going
- 8
Add blended sauce to the pan on medium heat, adding a little pasta water if needed
- 9
Add pasta to sauce once cooked and a little more pasta water if needed and stir to combine
- 10
Serve with fresh chopped parsley, vegan Parmesan or crispy pangritata
Products in this recipe
Browse pantry essentialspasta
herbsporcini mushrooms
A classic Italian mushroom that packs a punch and work perfectly in a risotto. Rinse and soak for 15 mins in warm water. With a nutty and earthy flavour, high in protein, vitamin A and vitamin C.
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pastaorganic tri grain penne
Made with nutrient-rich amaranth, rice and quinoa. To cook: Add the desired amount of pasta to a pot of boiling water, stirring occasionally to avoid sticking until cooked, approx 13 mins. Store in an airtight container.
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