Tomato and Mushroom Pasta
- 1 tbsp Basil Oil
- 350 ml Passata
- 250 g Mushrooms
- 3 Garlic Cloves (Chopped)
- 1 Chilli
- 1 Pepper, Diced Any colour you like
- Balsamic Vinegar As much as you like
- 100 ml Vegan Red Wine
- Torn Fresh Basil
- 70 g Penne Pasta
Heat the oil and add the finely chopped garlic and the chilli – I like mine sliced into rings rather than finely chopped and sauté until softened
Add the sliced mushrooms and diced pepper and give them a good coating in the oil and garlic. Cook on a medium heat for a couple of minutes then add a good glug of Balsamic, the passata and a very good glug of wine (I put the wine into the empty passata jar and swilled it around to make sure I had all the tomatoey loveliness out.
Simmer for about 15 minutes and add tomato puree if you need the sauce to be thicker.
Add some of the basil leaves (torn not chopped)
While the sauce is simmering add your pasta to a pan of cold water, bring to the boil then simmer until it reaches your desired consistency
Drain the pasta, add to the sauce and give a good stir around to coat and then serve in nice big dishes with the rest of the torn basil leaves scattered over
If you have some nice bread then use it to mop up the sauce!
Ready to eat