Penne with vegetables
Penne with vegetables


500 gr penne 1 green pepper, thinly sliced 1 red pepper, thinly sliced 1-2 medium carrots, sliced 200 gr mushrooms, cut in half if they are large, otherwise keep whole 1 chopped onion 1 sliced garlic (optional) 3-4 fresh tomatoes, peeled and chopped 30 gr. Horio soft margarine with olive oil 1 bunch of parsley or basil (chopped) salt freshly ground pepper Horio Shredded Cheese mix with Graviera (optional)


  1. Prepare the vegetables.
  2. Boil the pasta in salted water until they are al dente (20 minutes). Drain and keep warm.
  3. Heat 30g. Horio soft margarine with olive oil in a skillet and sauté the peppers, the carrots, the garlic and the onion. Stir with a wooden spoon until smooth. Add the mushrooms and simmer for 2 to 3 minutes.
  4. Add the tomatoes. Season and simmer the vegetable sauce for 20 minutes.
  5. Pour the pasta into the sauce and stir gently for 1′-2 ‘.
  6. Let them cool and serve with sprinkled parsley or basil.

Optionally add Horio Shredded Cheese mix with Graviera.