Yield: Makes 2 cups
Ingredients
- 1 tub of chunky dip (we used sundried tomato, cashew and parmesan)
- 2 servings of gluten free pasta of your choice
- 2-3 chopped up cabanossy or chorizo or leftover meat (we used 2 chorizo)
- 100g chopped up feta
- Mushrooms (to taste, we used 4 button mushrooms)
- Optional: Parmesan cheese
Method
- Cook pasta according to packet directions
- Chop up meat, feta and mushrooms
- Cook mushrooms in microwave or frying pan for a few minutes or leave them raw
- Drain pasta, mix through chunky dip and stir through meat, feta, and mushrooms
- Sprinkle Parmesan cheese over the top and serve
This is a great throw-together dinner for when you need a meal fast or need to use up leftovers.
To make dairy free and nut free: replace the chunky dip with a roasted capsicum and tomato salsa and/or omit the feta.
To download this recipe, please click here.
