Ingredients (serves 4):
- 250g dried large shell pasta
- 1 1/2 tablespoons olive oil
- 400g button mushrooms, thinly sliced
- 3 green onions, thinly sliced
- 2 garlic cloves, crushed
- 2 celery stalks, trimmed, finely chopped
- 1 small red capsicum, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon wholegrain mustard
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Method:
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
- Meanwhile, heat 2 teaspoons oil in a frying pan over medium-high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until just tender. Add onion, garlic, celery and capsicum. Cook, stirring, for 2 minutes or until heated through.
- Add mushroom mixture to pasta. Whisk together remaining oil, lemon juice and mustard in a jug. Add to pasta mixture with parsley. Toss to combine. Serve.
