Mushroom & Tomato Pasta

This delicious and creamy sauce is perfect for adding pizzazz to pasta. This is a simple pasta dish, quick to prepare and great for meatless Monday. Slimming really does taste this good!

 

Ingredients – Serves 4

• 198g/7oz closed cup mushrooms
• 2 garlic cloves
• 1 onion
• Fry Light
• 400g can chopped tomatoes
• 340g/12oz dried pasta shapes
• 1 tsp artificial sweetener (add more or less to taste)
• 6 tbsp freshly chopped basil
• 150g pot fat-free natural fromage frais
• salt and freshly ground black pepper

Method

To make the sauce:

1. Slice the mushrooms; crush the garlic; finely chop the onion.
2. Heat a frying pan sprayed with Fry Light, add the mushrooms, and stir-fry for 3 – 4 minutes.
3. Add the garlic and onions and fry for 2 – 3 minutes.
4. Pour over the chopped tomatoes, bring to the boil, reduce the heat and simmer gently for 10 – 12 minutes.
5. While the sauce is simmering, cook the pasta according to the packet instructions, drain and keep warm.
6. Stir the sweetener, basil and fromage frais into the sauce, season well and remove from the heat.
7. Add the mushroom and tomato sauce to the pasta, toss together and serve.

Tip: This recipe is suitable for home freezing.