Penne with broccoli and mushrooms

A quick and easy pasta can use up a variety of vegetables from your fridge. If you don’t have mushrooms, replace them with cooked asparagus, green beans or cooked chicken. You can use a store bought or home made pesto or the rocket pesto from this recipe selection.

Preparation & Cooking time: 30 minutes
Difficulty: Easy
Servings: Makes 4 servings - Cannot be frozen


300 g dried penne
1 head broccoli, broken into florets
300 g mushrooms, sliced
3 cloves garlic, crushed
1 tsp chopped thyme
4 - 5 tbsp pesto
freshly ground black pepper
50 g or ½ cup grated parmesan cheese to serve (optional)


1 Bring a large pan of salted water to a boil. Add the pasta and cook until 'al dente'.

2 Steam the broccoli florets until crisp-tender. Rinse under cold water. Drain well.

3 Heat the oil in a frying pan and cook the mushrooms and garlic for 5-7 minutes, until the mushrooms are almost tender. Stir in the thyme.

4 Tip the drained penne into a bowl and stir the pesto into the penne until well coated. Stir in the broccoli, mushrooms and garlic and season to taste with salt and pepper. Sprinkle with parmesan and serve immediately.

Replace the mushrooms with cooked asparagus, green beans or cooked chicken.