Easy peasy pasta


Wholegrain pasta – easily available in the supermarkets (buckwheat pasta if you are going gluten free.  You can also use the rice or corn pastas, though the buckwheat is denser in nutrients).  I also really like the bean/lentil based pastas available now from health shops and independent grocers – they taste great and increase your protein intake. 

1-2 cloves garlic
4 large beef mushrooms
1 Zucchini
Few stalks of kale or other green leafies
8 cherry tomatoes
Lemon to squeeze
Basil leaves
Olive oil

METHOD
Chop the garlic finely, and cut up the mushrooms into very small pieces (1/2 cm in size).  Fry these up in the pan with olive oil on a medium heat, until they reduce down and are nice and soft – about 10 minutes.  Add a squeeze of lemon juice and some salt and pepper.
In the meantime, put the pasta on to boil and cook until firm but ready to eat.
Slice a zuccini in long thin strips (you could also use carrot) and fry up in a separate pan.
When these have cooked, move to one side and fry up the strips of green leafies.
Chop the tomatoes into quarters.
Combine the pasta and mushroom ‘sauce’ in a bowl – stirring it through.  Add the other ingredients, including some torn basil, some extra olive oil and a squeeze of lemon to taste.