Ingredients – Serves 2
1. Rehydrate sundried tomatoes in boiling water.
2. Lightly drizzle olive oil over thinly sliced portobello mushrooms, place under grill until oil is bubbling.
3. Grate the parmesan.
4. Boil 2 litres (minimum) of salted water in a large saucepan, add pasta, mushrooms and sundried tomatoes and cook as instructed on the packet.
5. When ready drain in a colander.
6. Divide into two dishes, add side salad, parmesan cheese and then 2 teaspoons of pesto per dish!