Tomato, mushroom and courgette pasta

Ingredients

serves 2

• 180g pasta
• 2 tbsp olive oil
• 1 garlic clove, minced
• 200g smooth passata
• 1 courgette, chopped
• 200g portobellini mushrooms, chopped
• A few fresh basil leaves
• Ground black pepper, to taste

Directions

1. Cook the pasta.
2. Meanwhile, heat the olive oil in a large frying pan. Add the garlic and cook on a medium heat for a minute, then add the mushrooms. Cook for few minutes. Add the courgette and continue to cook for 5 minutes.
3. Add the passata and continue to cook on a medium heat, stirring frequently.
4. Stir through the basil and season with salt and black pepper.
5. When the pasta is done, drain and add it to the sauce. Toss together until the pasta is coated. Serve with extra black pepper on top.”