Spring Begins Red Pasta Dish

Here's something I just threw together for lunch -- it was so yummy, I though I'd share it :)

Will serve 2 large portions or 4 to 6 appetisers.

Ingredients
Four handfuls of pasta (penne)
One red pepper thinly sliced
Three medium to large mushrooms thinly sliced
A small tub of sundried tomatoes in sunflower oil
Guacamole
Coriander (dried and fresh)
Butter / Sunflower oil
Parmesan Cheese
Salt

Recipe
Bring water to the boil in a pan and throw your pasta in. Add a bit of salt so it boils nicely with a bit of flavour.
When there's about 5 minutes left to go on the pasta, heat a frying pan or wok with either butter or sunflower oil (I used butter) and throw in your pepper and mushrooms. Give them a good stir then sprinkle on some dried coriander. Stir. Cook for about 5 minutes or until the consistency of the mix is as you like it.
As that's cooking, the pasta should be ready, so drain that and put onto plates to form a bed of pasta.
When pepper and mushroom mix is done, spoon it on top of the pasta.
Add pieces of sundried tomatoes to the dish (cold and straight from the tub) and *dress it with some of the sunflower oil that comes with the tomatoes.
Add a dollop of guacamole on the top and shave some parmesan over the whole dish.
Add a spring of fresh coriander to finish.


*Alternative: you could drain the sundried tomatoes and add olive oil to your dish instead.

Tuck in!