PENNE WITH ROASTED RED PEPPER & GARLIC SAUCE AND GRILLED CHERRY TOMATOES

The star of this dish is the Slow Roasted Red Pepper & Garlic Sauce topped with charred cherry tomatoes. The sweetness of the tomatoes combined with the creamy smoky red pepper sauce makes a heavenly pasta dish.

INGREDIENTS ------------------

serves 2

250 g [gf] penne

100 g chestnut [or other] mushrooms

10 organic cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp [reduced sodium] soy sauce

1 tbsp cooking oil

4 tbsp Slow Roasted Red Pepper & Garlic Sauce

50 ml olive oil

handful of finely chopped flat-leaf parsley or other fresh herbs

unrefined salt and freshly cracked black pepper

[optional] crispy kale, to garnish

METHOD ---------------------

1. Start by preparing the Slow Roasted Red Pepper & Garlic Sauce [instructions here].
   

2. Place cherry tomatoes in a shallow oven dish or a tray lined with baking paper. Brush tomatoes with olive oil and grill in the oven at 160°C until nicely charred [ca. 25 min].
   

3. Next, heat cooking oil in a medium pan over a medium-heat. Add the mushrooms and saute for 2-3 minutes. Add soy sauce and continue cooking until soy sauce has reduced (ca. 2 minutes).
   

4. Cook pasta according to package instructions and drain.
   

5. Stir in the red pepper sauce and toss the pasta to mix well with the sauce.

6. Distribute pasta between 2 plates. Top with mushrooms and grilled cherry tomatoes. Season with freshly ground black pepper & parsley.
   

7. Serve immediately & enjoy!