fresh herb, vegetable and goat cheese penne

This meal is the perfect example of not needing any fancy sauce or ingredients to come up with something impressive – it’s an added bonus if you’re feeling particularly lazy, as it doesn’t take much time to get it onto the table.

It is packed full of vegies, you could switch up the ingredients very easily to suit what you have handy and it tastes damn good.

Serves 2 hungry people.

INGREDIENTS

extra virgin olive oil

200g organic wholemeal penne pasta

1 small brown (yellow) onion, chopped

1 small zuchinni, cut into large pieces

one big clove of garlic, chopped into tiny pieces and set aside into 3 piles

5 large swiss brown mushrooms, cut into large pieces

2 large tomatoes, cut into large pieces

200g cooked cannellini beans

large handful black pitted olives

large handful fresh basil

lots of pepper

chevre goat cheese, to serve

METHOD

Cook your pasta according to package directions and drain. Set aside.

Heat some olive oil up and add your first pile of garlic and zucchini. Fry for one minute and transfer to a separate plate.

Add more olive oil and cook the mushrooms for a minute with the second pile of garlic. Set aside.

Add a touch more olive oil and pop in the rest of the garlic and the tomatoes. Fry gently for around a minute and add the beans, olives, basil, vegetables and penne.

Stir through and season very generously (I didn’t use salt, I don’t think this dish needs it).

Serve immediately with goat cheese and crusty bread.

(Adapted from the wonderful Green Kitchen Stories)