INGREDIENTS

500g pene pasta
salty water to cook pasta such as penne or cavatappi
200g chestnut mushrooms (quartered)
400g flat green beans (chopped)
5 spring onions (chopped)
½ small bunch of thyme (hard stems discarded)
200g brie cheese (sliced)
300g jar of sundried tomatoes (drained, chopped)
sea salt to taste
rainbow peppercorns

METHOD

In a large pot cook pasta in salty water, drain and return to the pot.
In meantime using oil from sundried tomatoes fry separate mushrooms with thyme (until browned and fragrant), beans (until browned) and onions (until witted). Add them to the post with pasta, stir in also sundriend tomatoes and some more oil if needed, season to taste with salt and freshly ground pepper. Share to the plates, top with sliced brie and serve immediately.

Serve 4 people.