Pan Pasta with Spring Onions, Tomatoes and Mushrooms

Ingredients

• 350 g Hilcona (Pan Pasta Mushrooms & Ricotta)
• 400 g champignons
• 8 spring onions
• 750 g Beef Tomato (3 Beef Tomatoes)
• 3 tbsp olive oil
• 4 tbsp chopped frozen basil
• Salt
• 5 tbsp grated Parmesan
• Pepper

Instructions

1. 1.

   Clean the mushrooms and slice them thickly. Clean, wash, and cut the spring onions diagonally into thin slices, leaving the roots whole. Wash the tomatoes, quarter them, remove stems and seeds, and dice small.

2. 2.

   Heat the olive oil in a large non-stick pan. Sauté the mushrooms, onion roots, and Pan Pasta for 2 minutes while stirring. Add the sliced onions and cook for another 3 minutes.

3. 3.

   Add the tomatoes and basil, mix thoroughly, season with salt and pepper. Sprinkle with Parmesan and serve.