Whole Wheat Penne with Mushroom and Pea Sauce

Ingredients

• 170g mushrooms

• 100g zucchini

• 50g butter

• 60g flour

• 600ml whole milk

• 330g whole wheat penne pasta

• 4g Italian herbs

• 5g salt and pepper

• 130g green peas

• 70g sun-dried tomatoes

• 120g grated cheese

• 10g parsley

Instructions

1. Cut the mushrooms into quarters.

2. Dice the zucchini.

3. Melt the butter in a small saucepan.

4. Stir in the flour and cook the roux for a few minutes until it starts to look slightly grainy, like sand.

5. Gradually add a bit of milk while stirring with a whisk until all the milk is absorbed.

6. If the sauce becomes too thick, add a little extra milk.

7. Cook the pasta according to the instructions on the package in plenty of boiling water.

8. Meanwhile, fry the mushrooms and zucchini in a pan.

9. Add the Italian herbs, salt, and pepper.

10. Stir in the peas.

11. Halve the sun-dried tomatoes and add them to the vegetables.

12. Pour the cream sauce over the vegetables. If the sauce is too thick, add a bit more milk.

13. When the pasta is cooked, drain it and mix it through the sauce.

14. Serve with grated cheese on the side and sprinkle with chopped parsley.

Tip: You can replace the sun-dried tomatoes with cherry tomatoes for a fresher flavor.

Storage Advice: Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information