4 oz (100 g) wholemeal pasta shells
4 spring onions, chopped
1/2 red pepper, cored, seeded and diced
3 oz (75 g) button mushrooms, washed and trimmed
1 tomato, cut into small wedges, to garnish
4 spring onions, chopped
1/2 red pepper, cored, seeded and diced
3 oz (75 g) button mushrooms, washed and trimmed
1 tomato, cut into small wedges, to garnish
for the green mayonnaise
2 large garlic cloves, skinned and crushed
2 oz (50 g) frozen spinach
1 tbsp (15 ml) chopped fresh parsley
4 tbsp (60 ml) Greek strained yogurt
4 tbsp (60 ml) mayonnaise
1 tbsp (15 ml) lemon juice
grated nutmeg, to taste
salt and pepper, to taste
2 oz (50 g) frozen spinach
1 tbsp (15 ml) chopped fresh parsley
4 tbsp (60 ml) Greek strained yogurt
4 tbsp (60 ml) mayonnaise
1 tbsp (15 ml) lemon juice
grated nutmeg, to taste
salt and pepper, to taste
method
1. Cook the pasta in a large saucepan of boiling water for 2 - 3 minutes if fresh, 5 - 8 minutes if dried, or until tender but still firm.
2. Drain, refresh the pasta in cold water and set aside.
3. To make the dressing, cook the garlic and spinach in a small nonstick pan, stirring, for about 10 minutes. Allow to cool.
4. Puree the spinach with the parsley in a blender or food processor until smooth.
5. Add the remaining dressing ingredients and season.
6. Combine the cooled pasta, spring onions, red pepper and mushrooms together in a bowl.
7. Divide between 4 serving plates and spoon a little dressing over each.
8. Garnish with tomato wedges.
2. Drain, refresh the pasta in cold water and set aside.
3. To make the dressing, cook the garlic and spinach in a small nonstick pan, stirring, for about 10 minutes. Allow to cool.
4. Puree the spinach with the parsley in a blender or food processor until smooth.
5. Add the remaining dressing ingredients and season.
6. Combine the cooled pasta, spring onions, red pepper and mushrooms together in a bowl.
7. Divide between 4 serving plates and spoon a little dressing over each.
8. Garnish with tomato wedges.
serving amount
serves 4
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