prep time10 minutes
cook time15 minutes
serves2-3 pax
Ingredients
| 220 g | San Remo Penne |
|---|---|
| 1 | Yellow onion, sliced |
| 1 | Tomato, sliced |
| 5 cloves | Garlic, chopped |
| 150 g | San Remo Tomato & Basil Pasta Sauce |
| 2 cups | Water |
| 2 | Portobello mushrooms, sliced |
| 1 | Yellow capsicum, sliced |
| 50 g | Grated Cheddar cheese |
| 2 tbsp | Olive oil |
| 5 g | Grated parmesan cheese |
| Salt and pepper to taste |
Method
- Place the first 6 ingredients in the inner pot of a rice cooker. Ensure San Remo Penne is covered in liquid. Set timer according to cooking time printed on packaging.
- After 10 minutes, open the cover of the rice cooker and add the mushrooms. Keep the cover open and stir the pasta occasionally.
- When the liquid has reduced, add in capsicum, cheddar cheese, olive oil and stir well. Season with salt and pepper.
- Serve with grated parmesan cheese.
