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(Almost Ready) Vegetarian Penne Bolognese With Pear & Rocket Salad
(Almost Ready) Vegetarian Penne Bolognese With Pear & Rocket Salad
Ingredients for One
Ingredients for One
- 250 grams bolognese sauce / vegan bolognese sauce
- 125 grams penne pasta
- 30 grams rocket
- 1 tbsp grated parmesan cheese
- 1 green pears
- 1 eschalot
- balsamic vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 500 grams bolognese sauce / vegan bolognese sauce
- 250 grams penne pasta
- 60 grams rocket
- 2 tbsp grated parmesan cheese
- 1 green pears
- 1 eschalot
- balsamic vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 1000 grams bolognese sauce / vegan bolognese sauce
- 500 grams penne pasta
- 120 grams rocket
- 4 tbsp grated parmesan cheese
- 1 green pears
- 2 eschalot
- balsamic vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 1500 grams bolognese sauce / vegan bolognese sauce
- 750 grams penne pasta
- 180 grams rocket
- 6 tbsp grated parmesan cheese
- 2 green pears
- 3 eschalot
- balsamic vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
Prep:
- pop a pan of salted water on to boil
- wash rocket
- wash pear, remove core and slice
- peel and thinly eschalot
Method:
- Cook the penne in boiling salted water for about 11 minutes until al dente.
- Empty the bolognese into a saucepan and gently heat.
- Meanwhile, combine the salad ingredients and dress with olive oil and balsamic vinegar using a ratio of 3 parts oil to 1 part vinegar.
- Drain pasta when cooked to your liking, top with bolognese and sprinkle with parmesan cheese. Serve with salad.
