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Mushroom, tomato and balsamic pasta recipe

115 ratings

Switch out your usual meaty bolognese for this tangy, garlicky mushroom pasta recipe using only organic ingredients. Crisp mushrooms and balsamic onions are piled on top of a simple tomato sauce and bouncy fusilli in this easy midweek meal. See method

Serves 4
5 mins to prepare and 25 mins to cook
428 calories / serving
Healthy
Vegan
Vegetarian

Ingredients

2 tbsp organic extra-virgin olive oil
2 organic garlic cloves, crushed
390g carton organic chopped tomatoes
1 tsp dried mixed herbs
300g organic wholewheat fusilli pasta
250g pack organic chestnut mushrooms, finely sliced
1 small organic red onion, finely chopped
2 tbsp organic balsamic vinegar
½ tsp crushed chillies
12 fresh basil leaves, roughly torn, plus extra to garnish

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1800kj
428kcal 21%
Fat
10g 14%
Saturates
2g 8%
Sugars
9g 10%
Salt
0.3g 4%

of the reference intake
Carbohydrate 68.6g Protein 8.6g Fibre 7.6g

Method

Heat 1 tbsp oil in a saucepan over a medium heat, then fry half the garlic for 1 min until soft but not browned.
Stir in the tomatoes and mixed herbs. Rinse the empty tomato carton with a splash of water, add this to the pan and bring to the boil. Reduce the heat and simmer gently for 20 mins until reduced. Set aside and keep warm.

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Meanwhile bring a large pan of water to the boil and cook the pasta to pack instructions.

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Heat 1 tbsp oil in a nonstick frying pan and fry the mushrooms and onion for 5 mins until soft and starting to brown. Add the garlic and fry for 1 min before adding the balsamic vinegar and crushed chillies. Bring to the boil and bubble for 2 mins until reduced and sticky.
Drain the pasta, reserving a little cooking water. Stir the pasta into the tomato sauce with a splash of cooking water to loosen if needed. Stir through the torn basil.
Divide the pasta between the bowls and top with some of the balsamic onions and mushrooms. Garnish with a few extra basil leaves and a grind of black pepper. Serve immediately.