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Penne a la Pepperoncini Pasta

penne-a-la-pepperoncini-with-garden-gourmet-vegan-mince
penne-a-la-pepperoncini-with-garden-gourmet-vegan-mince
  • Preparation time
    30 min
  • Difficulty
    Intermediate
  • Number of servings
    10

Start a culinary journey that brings the richness of traditional Italian flavours to your food offering. Our Penne a la Pepperoncini Pasta features a blend of tinned green lentils and spicy red peppers, all brought together with the vibrant MAGGI® Rich & Rustic Tomato sauce and MAGGI® Vegetable Bouillon. The result is a simple yet delicious main dish that bursts with Italian flavours for your customers to enjoy time and time again.

Get inspiration for your menu with this veggie recipe, perfect for those looking to expand their menu offering with innovative vegetarian options or for Italian-themed events. The dish is quick and easy to prepare, making it suitable for various establishments, from small cafes to bustling restaurants and pubs. Add a touch of Italian gastronomy to your menu, discover the full recipe below.

Ingredients
maggi-veg-boulion-front
Maggi® Vegetable Bouillon
  • 800g tinned green lentils, drained
  • 15g red chili, sliced
  • 10g garlic clove , sliced
  • 300g grilled red peppers
  • 30ml olive oil
  • 10g MAGGI® Vegetable Bouillon
  • 200ml water
  • 800g MAGGI® Rich & Rustic Tomato sauce
  • 800g penne pasta
  • 600g rocket leaf
  • 40g flat parsley
Serve With Side Salad
  • 300g baby gem lettuce
  • 250g baby chard leaf
  • 250g baby vine tomatoes, cut into ¼’s
  • 200g diced avocado
  • 150g cucumber, roughly grated
  • 120g finely sliced red onions
  • 150g sweet fresh peas
  • 15g mint
Preparation
  • 1
    In a skillet, sauté garlic and chili in olive oil over medium heat for 2 minutes. Add the lentils, water, MAGGI® Rich & Rustic Tomato Sauce, and MAGGI® Vegetable Bouillon. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavours to meld and the sauce to thicken.
  • 2
    While the sauce simmers, cook the penne pasta in a large pot of boiling salted water until al dente. Drain the pasta well and set it aside.
  • 3
    In a large mixing bowl, combine the cooked penne pasta with the flavourful pepperoncini sauce, fresh rocket, and chopped parsley. Toss the ingredients together until the pasta is evenly coated with the delicious sauce and the greens are well distributed.
  • 4
    To serve, spoon the prepared Penne a la Pepperoncini Pasta into serving bowls. Accompany the pasta dish with a mixed side salad featuring baby gem lettuce, baby chard leaf, baby vine tomatoes, diced avocado, grated cucumber, finely sliced red onions, sweet fresh peas, and a touch of mint for a refreshing and balanced dining experience.

Use whole grain pasta for increased fibre.

Use the pepperoncini sauce in a cannelloni or lasagne.

Energy

 Fat Saturates Sugars Salt

2281 kJ

542 kcal

 14.4 g 3.0 g 10.9 g 1.41 g
27% 21% 15% 12% 24%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

Typical Nutrition Values Per 100g Per serve Adult RI % RI*

Energy kJ

 432 2281    

Energy kcal

 103 542 2000 27%

Fat g

 2.7 14.4 70 21%

of which saturates g

 0.6 3.0 20 15%

Carbohydrate g

 15.1 79.2 260 30%

of which sugars g

 2.1

10.9

 90 12%

Fibre g

 1.8 9.6 - -

Protein g

 3.6 19.1 50 38%

Sodium g

 0.11 0.56 2.4 24%

Salt g

 0.27 1.41 6 24%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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