1/2 packet orrechiette, cook as per instruction on packet
2 tablespoons olive oil
2 garlic cloves, crushed
1/4 c Sauvignon Blanc
1/4 c chicken stock
1 bunch brocollini, cut into bite size
1/2 yellow capsicum, cut into bite size
1 packet mix exotic mushrooms
1/2 packet Swiss mushrooms
1-2 Tbs sambal olek
1 Tsp extra hot chilli sauce
1 Tbs lemon juice
chilli flakes (opt)
Himalaya Pink salt and black ground pepper to taste
Water to boil pasta
Bring water with a pinch of salt to boil and add orrechiette; cook as per instruction, drained and set aside until later.
Heat oil in a large, deep saucepan over medium heat. Add garlic, sambal and extra hot chilli sauce. Cook, stirring, for 1 minutes.
Add mushrooms, broccolini, and capsicum cook about 7 minutes minutes or until mushrooms and broccolini soften a bit. The add lemon juice, chicken stock and wine to pan. Stir until well combined. Simmer, uncovered, for 5 minutes or until thick.
Add orrechiette toss to mix well with vegetables and sauce. Season with salt and pepper. Ladle orrechiette, and vegetables into bowls. Then add chilli flakes. Serve with a glass of Sauvignon Blanc.
Note: You may omit extra hot chilli sauce and use normal chilli sauce. You may omit chilli flakes. Instead use spring onion.