Serves 2
100g dry weight past shapes
1 vegetable stock cube
250g chestnut mushrooms, sliced
1 red onion, chopped
1 garlic clove, finely chopped
1/2 red chilli, deseeded and sliced
250g passata
30g low fat cheese, grated
white sauce packet mix
basil.
Pre-heat oven to 200C / 180C Fan
Put the pasta in boiling water, with the crumbled, vegetable stock cube. When cooked, drain thoroughly.
Fry the mushrooms, onion and garlic in a little oil. Add the chilli and passata and simmer gently for 5 mins.
Stir in the drained pasta and season to taste.
Transfer to an ovenproof dish.
Make up the white sauce as per the packet instructions and pour over the mushroom mix.
Top with the grated cheese qand bake for 10 minutes.
Garnish with some fresh chopped basil.
