2 cups basil leaves, packed & stems removed

¼ cup sunflower seeds (or nuts of choice)

½ cup parmesan, grated

1 tsp lemon zest

1 Tbsp lemon juice

1 large clove garlic

½ cup olive oil

Salt and pepper, to taste

350g short pasta of choice

250g Denny Portabellini mushrooms, sliced

250g cherry tomatoes, sliced in half

150g fresh mozzarella e.g. bocconcini

½ cup parmesan, grated


1. Preheat oven to 200˚C.

2. Combine all pesto ingredients in a food processor. Season to taste. Blitz until smooth and creamy. Set pesto aside in the fridge.

3. Bring a large pot of salted water to the boil and cook pasta according to package instructions until just shy of al dente. Drain and set aside.

4. In a large oven safe pan fry the mushrooms in a drizzle of olive oil. Season.

Remove from the heat.

5. Add the cherry tomatoes, pesto and cooked pasta. Mix well.

6. Top with torn pieces of mozzarella and then scatter with parmesan.

7. Bake pasta for 10-15 minutes until the mozzarella has melted and the parmesan has formed a golden brown crust. Serve.

Cook time: 25 minutes

Prep time: 10 minutes

Serves: 4

Recent Posts
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon