This is a really easy recipe and tastes yummy.  We had heaps of leftovers and it reheated really well in the microwave, so perfect for lunch the next day.

Ingredients

• 350g risoni
• 25g butter
• 1 tbsp olive oil
• 200g mushrooms
• 4 garlic cloves minced or 2 tsp of minced garlic in jar
• 1 2/3 cups tomato passata
• 2 tsp raw caster sugar
• 160g baby spinach leaves
• 1/2 bunch basic leaves torn
• 110g mozzarella balls ( or you can use buffalo)
• sea salt, black pepper
• 1/4 cup grated parmesan to serve

Method

• Bring a saucepan of salted water to the boil.  Add the risoni and cook for 7 mins until cooked through.  Drain and rinse well under cold water.
• In a large frying pan over medium heat, sauté the mushrooms with butter and oil for 5 mins until golden.  Stir though the garlic and cook for 2 mins.

• Add the passata and the caster sugar to the frypan, simmer, then add the risoni, spinach and basil.  Season with salt and pepper.
• Top with torn mozzarella or if you have the small mozzarella balls just place them in the frypan till it melts a little.
• Serve and sprinkle with a little parmesan.

A delicious meal that you could make in advance.  I found this meal not to heavy for Summer and it fed my family of 5.

Here is a printer friendly recipe card for you.

Enjoy.