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    Very veggie pasta with mushrooms

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    Very veggie pasta with mushrooms

    Soffito,a mix of chopped onion, celery and carrot, adds a rounded flavour to this healthy pasta dish.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 250g cup mushrooms, sliced
    • 400g Waitrose ready-to-sauté soffritto
    • 1 red pepper, deseeded, roughly chopped
    • 1 courgette, roughly chopped
    • 300g wholewheat fusilli
    • 400g can essential Waitrose chopped tomatoes
    • 2 tbsp chopped flat-leaf parsley


    1. Heat 1 tbsp oil in a saucepan; fry the mushrooms for 5 minutes. Take out of the pan and set aside.
    2. Add the remaining 1 tbsp oil to the saucepan, then the soffritto mix, pepper and courgette. Cook for 10 minutes until the veg are softened.
    3. Cook the pasta according to the packet instructions. Meanwhile, tip the tomatoes and 150ml water in with the veg. Season and simmer for 10 minutes. Whiz to a sauce with a stick blender. Add the fried mushrooms and warm through.
    4. Toss the drained, cooked pasta through the sauce. Serve it sprinkled with the parsley and, perhaps, an extra drizzle of olive oil.

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    Drinks recommendation

    Italian reds such as this velvety Montepulciano have a brilliant affinity with tomato-based dishes due to their smooth, berry-fruit flavours. La Piuma 2008/09 Montepulciano d'Abruzzo, Italy 7754


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