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Food24 Wine Club
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.
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2018-12-19 12:41
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