INGREDIENTS
350-400g white button mushrooms (sliced)
2 large onions – about 500g (chopped)
400g wholemeal fusilli pasta
190g jar sundried tomato pesto
2 tbs olive oil
¾ cup water
rainbow peppercorns
sea salt
parmesan cheese to sprinkle
METHOD
Cook pasta in salty water, till al dente, drain and leave aside.
In meantime fry onions and mushrooms on olive oil.
Add pesto and fry some more.
Then add water and cook some more till mushrooms and onions are soft and sauce is not too watery.
Season with salt if necessary.
Serve over pasta, sprinkle with parmesan and freshly ground peppercorns.
Serve 3-4 people.
Sun dried tomato pesto is one of my favorites. Adding mushrooms sounds like a good idea.
This looks fabulous – sun-dried tomatoes and pasta are just made for one another. I make a lovely creamy pasta sauce with sun-dried tomatoes, chicken and wholegrain mustard that’s always a hit.