Vegetarian Farfalle
Vegetarian Farfalle Recipe
By: Isabel Robson
Serves: 4
Preparation: 10 minutes
Ingredients:
1 tsp fresh lemon thyme (chopped leaves)
200g Farfalle pasta
300 ml single cream
200g mushrooms
50g black olives
50g frozen peas
50g loose sweet corn
50g Fresh basil leaves
20 g fresh chives
1 Red pepper
2 Small chillies
1 Garlic clove
3 tsp olive oil
Salt and pepper
Preparation: 10 minutes
Ingredients:
1 tsp fresh lemon thyme (chopped leaves)
200g Farfalle pasta
300 ml single cream
200g mushrooms
50g black olives
50g frozen peas
50g loose sweet corn
50g Fresh basil leaves
20 g fresh chives
1 Red pepper
2 Small chillies
1 Garlic clove
3 tsp olive oil
Salt and pepper
- Boil pasta for 2 minutes and drain.
- Sprinkle with olive oil and leave to one side.
- Fry de-seeded and chopped chillies in deep pan with olive oil together
with lemon thyme and garlic on high heat.
- Add chopped peppers. Turn heat down, stir for 1 minute.
- Add mushrooms, olives, chives, peas, sweet corn, basil and stir
regularly for about 2 minutes on medium high heat.
- Pour cream and add pasta, gently folding ingredients on low
heat for about 2 minutes.
- Serve hot.
- Sprinkle with olive oil and leave to one side.
- Fry de-seeded and chopped chillies in deep pan with olive oil together
with lemon thyme and garlic on high heat.
- Add chopped peppers. Turn heat down, stir for 1 minute.
- Add mushrooms, olives, chives, peas, sweet corn, basil and stir
regularly for about 2 minutes on medium high heat.
- Pour cream and add pasta, gently folding ingredients on low
heat for about 2 minutes.
- Serve hot.
Olives promote healthy function of ovaries.
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