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
Other veggies you like – e.g. asparagus/green beans/sugar snap peas
Few stalks of kale/silverbeet or other green leafies
8 cherry tomatoes
Lemon to squeeze
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/carrot in long thin strips and fry up in a separate pan.
When these have cooked, move to one side and fry up the rest of the veggies, then the strips of green leafies.
Chop the tomatoes into quarters (option to lightly cook or leave raw).
Combine the pasta and mushroom ‘sauce’ in a bowl – stirring it through. Add the other ingredients, including some torn basil, some extra olive oil, salt & pepper, and a squeeze of lemon to taste.