Creamy tomato penne with pesto

Ingredients 16

Servings 4

Time 5 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

Method

25 min

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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