Creamy Tomato and Mushroom Pasta


A quick and tasty lunch dish, great for lunch boxes too … Make a huuuge batch !

Syn free on Extra Easy

200g closed cup mushrooms
2 garlic cloves
1 onion
Low calorie oil spray (less than one calorie per spray)
400g can chopped tomatoes
Balsamic vinegar
350g 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 or yoghurt
Salt and freshly ground black pepper

To make the sauce: slice the mushrooms; crush the garlic; finely chop the onion. Heat a frying pan sprayed with low calorie oil spray, add the mushrooms, and stir-fry for 3-4 minutes. Add the garlic and onions and fry for 2-3 minutes. Pour over the chopped tomatoes add a splosh of balsamic vinegar, bring to the boil, reduce the heat and simmer gently for 10-12 minutes making sure you season to taste.

While the sauce is simmering, cook the pasta according to the packet instructions, drain and keep warm.
Stir the sweetener, basil and fromage frais into the sauce, season well and remove from the heat. Add the mushroom and tomato sauce to the pasta, toss together garnish with lots of chopped fresh basil and serve.

Tip: This recipe is suitable for home freezing.

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