Quick and simple recipe for Creamy Tomato Penne Pasta
2 tsp olive oil
1 medium onion, finely chopped
1 tsp crushed garlic
200g white mushrooms, sliced
1/4 cup red wine
1 x 410g tin chopped tomatoes
50g tomato paste
1/2 cup vegetable stock
1 tsp sugar
1 tsp Italian herbs
salt and pepper
1/4 cup cream
250g penne, cooked as per packet instructions
basil pesto, to serve
finely grated parmesan cheese, to serve
Heat the olive oil in a large saucepan. Sauté the onion and garlic for a few minutes. Add the mushrooms and red wine and cook for 5 minutes, stirring occasionally, until the mushrooms have softened.
Add the tinned tomatoes, tomato paste, vegetable stock, sugar, Italian herbs. some salt and pepper and the cream. Stir and then allow to boil gently for 10 minutes until the sauce has thickened slightly. Check the seasoning and adjust if necessary.
Tip the cooked penne into the sauce and toss gently. Dish the pasta onto warmed plates and dot with little dollops of basil pesto. Add a sprinkling of parmesan cheese and serve immediately.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate