Creamy tomato penne with pesto

A quick, delicious week night meal.
 
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Recipe from: 1 September 2016
Preparation time: 5 min
Cooking time: 25 min
 
 

Ingredients

 
  • 2
    tsp
    olive oil
  • 1
    medium onion, finely chopped
  • 1
    tsp
    crushed garlic
  • 200
    g
    white mushrooms, chopped
  • 1/4
    c
    red wine
  • 410
    g
    tinned chopped tomatoes
  • 50
    g
    tomatoe paste
  • 1/2
    c
    vegetable stock
  • 1
    tsp
    sugar
  • 1
    tsp
    Italian herbs
  • salt
  • pepper
  • 1/4
    c
    cream
  • 250
    g
    penne, cooked as per packet instructions
  • basil pesto, to serve
  • finely grated Parmesan cheese, to serve
Servings: Change Serving
 
 

Method

 
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.

Reprinted with the permission of Cupcakes and couscous. To see more click here.

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Read more on: recipe  |  pasta  |  food24  |  pesto  |  tomato  |  penne
 

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