Mediterranean Vegetarian Penne Recipe

Name: Mediterranean Vegetarian Penne
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 2.5 Kg Austin Whole Peeled Tomato; 125 g Mooz Butter Garlic & Herbes; 100 g Garlic - Single Clove; 125 g White Shimeji Mushroom (Anabe); 250 ml Amul Whipping Cream; 50 g Basil; 60G Primi Piatti Red Chilli Flakes; 100 g Old Hill Parmesan Cheese; 150 g Spring Onion (Kandychi Path); 80 g Knorr Vegetables Stock Cubes; 100 g Nutoras Cheese Feta With Olive Oil (Block); 400 g Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Fusion cuisine

About this recipe

A hearty vegetarian pasta dish featuring a rich tomato sauce, sautéed vegetables, and creamy goat cheese, perfect for a satisfying dinner.

Ingredients

525 g Veeba Herby Tomato Pizza & Pasta Sauce
2.5 Kg Austin Whole Peeled Tomato
125 g Mooz Butter Garlic & Herbes
100 g Garlic - Single Clove
125 g White Shimeji Mushroom (Anabe)
250 ml Amul Whipping Cream
50 g Basil
60G Primi Piatti Red Chilli Flakes
100 g Old Hill Parmesan Cheese
150 g Spring Onion (Kandychi Path)
80 g Knorr Vegetables Stock Cubes
100 g Nutoras Cheese Feta With Olive Oil (Block)
400 g Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. In a large saucepan, combine 2 cups of tomato sauce, 2 cups of diced fresh tomatoes, and 1 can of sliced black olives. Heat to a constant simmer and let it cook for 15 minutes.
2. Meanwhile, in a skillet, melt 1/4 cup of butter over medium-high heat. Add 1 diced spring onion and 4 minced garlic cloves, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add 12 ounces of sliced mushrooms to the skillet and sauté for 5 minutes. Stir occasionally and continue cooking for an additional 5 minutes. Season with salt and pepper to taste.
4. Transfer the mushroom, onion, and garlic mixture to the saucepan with the tomato sauce. Stir to combine, then add 1/2 cup of vegetable stock, 1/4 cup of whipping cream, 1/4 cup of chopped fresh basil, and a pinch of red pepper flakes. Simmer for another 15 minutes.
5. Stir in 4 ounces of crumbled feta cheese and an additional 1/4 cup of chopped fresh basil into the sauce. Mix until the cheese is fully melted and incorporated.
6. Cook 1 package of penne pasta according to package instructions. Drain and set aside.
7. Serve by plating the cooked penne and generously topping it with the prepared tomato sauce. Garnish with the remaining fresh basil and 1/4 cup of freshly grated Parmesan cheese. Serve immediately.