Pasta provencale

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1944
pasta provencale

A simple, inexpensive vegetarian dish. Choose any pasta from bows to macaroni to my favourite, fettuccine (ribbon pasta).  This fusion of Italian and French cuisine is made in minutes and tastes delicious. Omit the cream and replace with natural yoghurt, or even cream cheese mixed with enough water to make a cream consistency.

Approx total cost: £3.13 or 78p per portion*

Serves: 4

Total time: 35 minutes

Ingredients

  • 200 g pasta
  • 1 tablespoon olive oil
  • 2 medium onions (diced)
  • 10 mushrooms (sliced)
  • 1 garlic (clove)
  • 12 basil leaves
  • 1 tin chopped tomatoes
  • 200 mls single cream
  • 50g parmesan cheese

Method

  • Boil pasta for 20 minutes or until cooked
  • Heat oil in a frying pan
  • Saute onions for 2 -3 minutes
  • Add mushrooms and finely chopped garlic. Saute all together for 1-2 minutes
  • Season to taste
  • Add chopped basil. Add cream and add chopped tomatoes, bring to boil, turn down immediately and simmer for 1-2 minute
  • Drain pasta and pour sauce over pasta
  • Sprinkle cheese over dish and grill for 1 minute
  • Serve hot with a delicious green salad

*(prices correct at time of publication – supermarket offers and prices may vary)