Brown Rice Pasta in Pesto Sauce
200g Di Grano Brown Rice and Maize Pasta
2 tbsp Chopped Garlic
¼ cup Cubed Onion
¼ cup Button Mushroom cut into medium size pieces
¼ cup Broccoli Florets
¼ cup sliced Green Capsicum
2 tbs Olive Oil
1 tsp Dried Rosemary
1 tsp Chili Flakes
2 tbsp Fresh Cream
½ cup Basil Pesto, homemade or store bought
2 tbsp fresh sliced Olives
Salt to Taste
To Pre-Cook Pasta
1ltr of water
1 tsp Salt
Bring a large pot of lightly salted water to a boil. Once the water starts boiling add in Di Grano Brown Rice and Maize Pasta and let it cook for 9-10 minutes according to the packaged instructions.
Strain the pasta and rinse under cold water until cool
In a pan heat 2 tbs of oil and sauté chopped garlic until cooked
Add in Onions and Sauté onion until translucent.
Stir in Mushrooms, Broccoli Florets, sliced capsicum and cook for about 2-3 minutes
Once cooked, add in the pre-cooked pasta.
Season with Dried Rosemary, Chili Flakes, salt and add in the Basil Pesto and fresh cream.
Quickly toss to coat the pasta and to mix the ingredients together.
Garnish with sliced Olives and serve