| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Casarecce pasta; (or fusilli) |
| 400 |
g |
Pitted black olives |
| 100 |
g |
Tomato puree |
| 30 |
|
Basil; chopped |
| 250 |
ml |
Vegetable stock |
| 200 |
g |
Horse mushrooms |
|
|
Olive mist |
|
|
Grease proof paper bags |
INSTRUCTIONS
Preheat the oven to 200C.
Cook the pasta then cool in cold water. Fry the mushrooms in olive
oil.
Put all the remaining ingredients in a food processor and zap until
smooth.
Add all the ingredients together then divide into 4 portions and
place each portion in a grease proof paper bag. Close bag by rolling
the top over.
Put the bags into the oven and cook for 15 minutes. Serve in the bag,
by placing it upside-down on a plate and tearing open along the seam.
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