Submitted by: Anja McCloskey
Servings: 2
1 whole Broccoli
6 mushrooms
1/4 courgette
400g wholemeal penne pasta
For Sauce:
Half a red pepper
5 cloves of garlic
1/4 Redwood Melting Mozarella Style Cheese [moderator’s note: probably 1/4 cup, but not a fat-free ingredient]
1 tsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tsp herbes de provence
Salt and Pepper to taste
1/2 cube of vegetable stock
150 ml hot water
1. Boil the penne pasta and steam the broccoli florets
2. Cut up mushrooms and cougettes and fry in a pan with cooking spray
3. Cut red peppers into little pieces and crush the garlic cloves. Grate the Vegan Mozarella style cheese. Then mix these in a bowl with the other sauce ingredients. Use a blender to mix.
Serve penne, broccoli, cougette and mushrooms with the sauce. It is delicious.