1tsp olive oil
1 red onion, peeled and chopped
30g carrot
30g courgette
15g celery
1 garlic clove, crushed
50g button mushrooms
400g passata or chopped tinned tomatoes
1/2 tsp sugar
2T torn basil leaves, optional
100g mascarpone cheese
200g pasta
METHOD
Heat oil in saucepan and saute the onion, carrot, courgette and celery for 5 mins. Add the garlic and saute for 1 minute. Add the mushrooms and saute for 2 mins. Stir in the passata and sugar and simmer for 10 mins with lid on, stirring occasionaly.
Remove from heat, add the basil and blend in a food processor. Return to the pan and add the mascapone cheese. Stir until melted and simmer for 1-2 mins. Season to taste.
In the meantime, cook the pasta according to the packet instructions. Drain and toss with sauce.
TIP
I used some of the leftover sauce in the childrens Quesadillas, which I made the following night. Yum.
ELLA-ometre She really enjoyed this, and therefore took some to school for lunch the next day - although with only a small portion of sauce, as she found it rich.
ZACH-ometre I think he had about 2 bites. He seems to have gone off anything thats pasta - but he had no problems with it in his quesadillas!
Source: Annabel Karmel, The Fussy Eaters Recipe Book
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