- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
A certain magic happens as the parmesan cheese slowly cooks down with the tomato ragu.
Ingredients
- 1 tablespoon extra virgin olive oil
- 375g punnet mushrooms, sliced
- 4 garlic cloves, crushed
- 505g can Angus beef and red wine soup (see Notes)
- 400g can cherry tomatoes in tomato juice
- 1/2 cup parmesan, finely grated
- 500g fresh fettuccine
- 1/2 cup fresh basil leaves, shredded
Method
- Step 1Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook for 3 to 4 minutes or until tender. Add garlic. Cook for 1 minute or until fragrant. Add soup, tomatoes and 2 tablespoons parmesan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until slightly thickened.
- Step 2Meanwhile, cook pasta following packet directions. Drain.
- Step 3Remove ragu from heat. Stir in 1/3 cup shredded basil. Add pasta. Season with salt and pepper. Toss to combine. Serve topped with remaining parmesan and shredded basil.
- High fibre
- Low fat
- Lower gi
Nutrition
2284 kj
Energy
14.4g
Fat Total
4.1g
Saturated Fat
10g
Fibre
25g
Protein
24mg
Cholesterol
677mg
Sodium
76.8g
Carbs (total)
All nutrition values are per serve
Notes
No slow simmering necessary for this ragu – the canned soup takes care of that.
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
