Mushroom and pea pasta

Ingredients

• Pasta (dry)160g
• Mushrooms (raw)250g
• Peas (frozen)150g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)100ml

Method

1. Cook 160g pasta in about 2L processing water per two servings according to the packet. Drain; reuse the emptied pot.
2. Slice 250g mushrooms and dice 100g onions. Heat 15ml olive oil in the pot, cook onion and mushrooms eight minutes until softened and lightly browned.
3. Add 150g peas, 100ml recipe water, 3g salt and 1g black pepper; simmer five minutes until peas are cooked. Return pasta, stir and heat through.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.