adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vego pesto pasta frittata recipe
0 Likes
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Pasta frittata: a speedy and satisfying weeknight meal.
Ingredients:
  • 250 dried penne
  • 60ml (1/4 cup) olive oil
  • 200g sliced mushrooms
  • 6 eggs, lightly whisked
  • 4 green shallots, thinly sliced
  • 50g (1 cup) coarsely grated parmesan, plus extra, to serve
  • 80g (1/3 cup) basil pesto, plus extra, to serve
  • 60g (2 cups) baby spinach and rocket mix
  • 42.00 gm fresh lemon juice
Instructions:
  • Preheat your oven to 180ºC (160ºC fan forced). Cook the pasta until al dente following the package instructions, then drain.
  • Heat half of the oil in a 20cm ovenproof frying pan over high heat until shimmering. Add the mushrooms and cook for 4 minutes, or until they turn golden. Remove the pan from the heat.
  • Combine the egg, shallot, parmesan, cooked mushroom, and cooked pasta in a large bowl. Season generously and mix thoroughly. Transfer the mixture into a pan, dollop with pesto, and bake for 20 minutes until fully cooked. In another bowl, toss salad leaves with lemon juice, remaining oil, and season well. Serve the frittata topped with extra parmesan and pesto alongside the salad.

Similar Recipes