Creamy tomato penne with pesto
|2 tsp||fresh chillies — 573|
|1||onion — medium, finely chopped|
|1 tsp||garlic — cloves, crushed|
|200 g||mushrooms — chopped|
|1/4 c||wine — red|
|410 g||tinned tomatoes — chopped|
|50 g||tomato paste|
|1/2 c||stock — vegetable|
|1 tsp||dried Italian herbs|
|freshly ground black pepper|
|250 g||pasta — penne, cooked|
|pesto — basil, to serve|
|parmesan cheese — grated, to serve|
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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