Cut the mushrooms into quarters. Cut the capsicums into large flat pieces, removing the seeds and membrane. Place skin-side-up under a hot grill until blackened. Leave covered with a tea towel until cool, then peel away the skin and chop the flesh.
Spray a non-stick frying pan with oil and cook the steak over high heat for 3-4 minutes each side until it is medium-rare. Remove and leave for 5 minutes before cutting into thin slices. Season with a little salt.
To make the pesto, finely chop the basil leaves, pepitas and garlic in a food processor. With the motor running, add the oil, orange and lemon juice. Season well.
Meanwhile, cook the penne in a large pan of rapidly boiling salted water until al dente. Drain, then toss with the pesto in a large bowl.
Add the capsicum pieces, steak slices and mushroom quarters to the penne and toss to distribute evenly. Serve immediately
NUTRITION PER SERVE Protein 16 g; Fat 10 g; Carbohydrate 30 g; Dietary Fibre 4 g; Cholesterol 14 mg; 1320 kJ (270 Cal)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 432 (70%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 30.7mg||9 %|
|Sodium 48.2mg||2 %|
|Potassium 332.4mg||9 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 39.1g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 621
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!