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

Cooking Instructions

  • 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