Ingredients
1tbsp olive oil
1 red onion, peeled and chopped
30g carrot, diced
30g courgette, diced
15g celery, diced
1 clove garlic, crushed
50g button mushrooms, chopped
1 x 400g tin chopped tomatoes
2tbsp apple juice
60g pasta shells
2tbsp torn basil leaves (optional)
3tbsp mascarpone
3tbsp grated Parmesan
1 red onion, peeled and chopped
30g carrot, diced
30g courgette, diced
15g celery, diced
1 clove garlic, crushed
50g button mushrooms, chopped
1 x 400g tin chopped tomatoes
2tbsp apple juice
60g pasta shells
2tbsp torn basil leaves (optional)
3tbsp mascarpone
3tbsp grated Parmesan
Method
1. Heat the olive oil in a saucepan and then sauté the onion, carrot, courgette and celery for 5 minutes.
2. Add the garlic and sauté for one minute. Add the button mushrooms and sauté for 2 minutes. Stir in the chopped tomatoes and apple juice, and simmer for 10 minutes with the lid on, stirring occasionally. Meanwhile, cook the pasta shells according to the packet instructions.
3. Remove the tomato mixture from the heat, add the basil and blend the mixture in a food processor. Return the mixture to the pan and stir in the mascarpone and Parmesan. Strain the pasta and then stir it into the sauce.
