Pasta with tomato and mushroom sauce recipe

6 ratings Rate
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 285 calories / serving
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pasta with meatballs (h)

Heat the olive oil in a medium saucepan over a medium heat and when the oil is hot, lightly fry the garlic and onion for about 2 minutes. Add the mushrooms and cook for about 3 more minutes, stirring occasionally. Gently tip in the chopped tomatoes, the rosemary and the white wine (if using) and mix well then simmer for about 10 minutes. Add about 50ml of water if it’s looking too thick.

Meanwhile, cook the pasta in a large pan of water as shown on the pack. When the pasta is al-dente, drain it and tip the sauce into it, stirring well to coat the pasta with the sauce. Sprinkle the parsley over the top and serve immediately, offering grated Italian hard cheese and black pepper with it.

Make it your own: add chopped, fried sausages or smoky bacon with the tomatoes; try chopped chilli or chilli powder or sauce (carefully!) with the tomatoes; use other herbs such as oregano or basil. 

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  • Ingredients

  • For the pasta

  • 300g of Cook Italian pasta such as Penne
  • 400g Cook Italian chopped tomatoes
  • 200g mushrooms, cleaned and roughly chopped
  • 1 small onion or shallot, roughly chopped
  • 1 clove of garlic, finely chopped
  • 2tbsp of Italian extra virgin olive oil
  • a sprig of fresh rosemary, removed from the stalk and roughly chopped
  • a good handful of roughly chopped flat leafed parsley
  • half a glass of white wine (optional)
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  • Energy 1206kj 285kcal 14%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 5g 6%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 46.4g Protein 10.7g Fibre 2.1g

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