Creamy tomato penne with pesto

4 servings Prep: 5 mins, Cooking: 25 mins By Food24
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Ingredients (15)

1 onion — medium, finely chopped
1 tsp garlic — cloves, crushed
200 g mushrooms — chopped
1/4 wine — red
410 g tinned tomatoes — chopped
50 g tomato paste
1/2 stock — vegetable
1 tsp sugar
1 tsp dried Italian herbs
freshly ground black pepper
1/4 cream
250 g pasta — penne, cooked
pesto — basil, to serve
parmesan cheese — grated, to serve
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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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