Mushroom Pasta Salad
Ready In 30 mins
Serves 4
Ingredients
- 2 tablespoons Rosemary & Garlic Infused Olive Oil
- 400g mushrooms, very thinly sliced
- 3 cloves garlic, crushed
- 2 teaspoons of dried Rosemary
- 100ml Classic Balsamic
- 300g sunflower seeds
- 600g dried pasta. Fusilli is good as it holds the sunflower seeds
Method
- Cook the pasta and allow to cool.
- Heat the Rosemary & Garlic Infused Olive Oile and cook the thinly sliced mushrooms until they release all their liquids.
- This needs to then cook off until the pan is dry again, and the mushrooms have coloured (this part is important!). When the mushrooms have browned a little add the seeds.
- Cook on a high heat and keep stirring.
- The seeds will also colour but don’t let them burn. Then add the rosemary and Garlic.
- Cook while stirring for a couple more minutes then add the Classic Balsamic.
- Continue cooking until the Balsamic becomes sticky. Then add to the pasta and stir thoroughly until all the pasta is coated.
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