OUR RECIPES
One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Mushroom Pesto Pasta Bake
Serves: 4Prep time: 25 minutesCook time: 10 minutes
INGREDIENTS
Pesto:
2 cups basil leaves, packed & stems removed
¼ cup sunflower seeds (or nuts of choice)
½ cup parmesan, grated
1 tsp lemon zest
1 Tbsp lemon juice
1 large clove garlic
½ cup olive oil
Salt and pepper, to taste
350g short pasta of choice
1 punnet Denny Portabellini mushrooms, sliced
250g cherry tomatoes, sliced in half
150g fresh mozzarella e.g. bocconcini
½ cup parmesan, grated
METHOD
- Preheat oven to 200°C.
- Combine all pesto ingredients in a food processor. Season to taste. Blitz until smooth and creamy. Set pesto aside in the fridge.
- Bring a large pot of salted water to the boil and cook pasta according to package instructions until just shy of al dente. Drain and set aside.
- In a large oven safe pan fry the mushrooms in a drizzle of olive oil. Season.
- Remove from the heat.
- Add the cherry tomatoes, pesto and cooked pasta. Mix well.
- Top with torn pieces of mozzarella and then scatter with parmesan.
- Bake pasta for 10-15 minutes until the mozzarella has melted and the parmesan has formed a golden brown crust. Serve.
