INGREDIENTS
1,2 kg Penne Pasta
240 ml Oil
320g Onions, finely diced
40g Garlic, finely chopped
720g Oumph Smokey Bits
720g Oyster Mushroom/ Wild Mushroom
4 pots Vegetable Stockpot
3 Litres Meadowland Classique
Salt and Pepper to taste
METHOD
- Boil the pasta until al dent.
- In a saucepan heat the oil and cook the onions
- Add the garlic and Oumph Smoky Bits
- Cook until nearly crispy, then add the mushrooms
- Add a little more oil if begins to catch on the pan
- Add the Meadowland Classique and vegetable stock pot.
- Reduce the cream until the sauce consistency.
- Adjust seasoning
- Divide pasta into individual serving bowls and garnish.
GARNISH
1 pack Oumph smoky bits (280g)
80ml of Parsley, chopped finely
Place Oumph smoky bits on a baking tray and drizzle with oil, bake at 180 degrees for 5-10 mins until crispy.
Rough chop the Oumph smoky bits and sprinkle over pasta followed by chopped parsley.
