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To Prep:

  • Green beans 500 g
  • Onions, red 200 g
  • Garlic 15 g
  • Red chilli 2 g
  • 100g baby peppers
  • 300g bow tie pasta
  • Coriander, fresh, chopped for garnish 10 g

To Cook:

  1. To Prep:

    20 minutes
    • Remove the stalks from the green beans, and top and tail.
    • Slice the red onions half-moon style.
    • Slice the garlic.
    • Deseed and thinly slice the red chillies.
    • Deseed and thinly slice the peppers.
    • Cook the pasta as per the packaging instructions.
    • Roughly chop the coriander.
  2. To Cook:

    30 minutes
    • Bring a pot of water to the boil, and blanch the green beans for 2 minutes. Drain off the water and refresh the green beans under cold, running or icy water to retain the colour.
    • Heat the oil in a pan, add the red onions, garlic, chillies and Robertsons Veggie Seasoning, and fry for 1 minute.
    • Add the mushrooms, and flash fry, then add the baby tomatoes and fry for another 1 minute until the tomatoes start to blister and the mushrooms are brown in colour.
    • Add the green beans, pasta and Knorr Honey & Soy Sauce, and mix together until everything is glazed with sauce.
  3. To Serve:

    • Serve garnished with chopped coriander.

  4. Top Tip:

    • Step it up by adding chicken strips to this dish!