1. Finely chop the onion and crush the garlic.
Heat a frying pan sprayed with a little Fry Light,
add the onion and garlic and stir-fry for 2-3
minutes. Quarter the mushrooms, add to the pan and
cook for a further 3-4 minutes.
2. Pour over the stock and canned tomatoes, season
to taste and cook gently, stirring occasionally
for 8-10 minutes, or until the mushrooms are soft
and the sauce has reduced. Stir in the herbs, keep
warm and set aside.
3. Meanwhile, cook the pasta according to the
packet instructions, drain and divide between 4
warmed serving bowls. Top with the pasta sauce
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