Creamy Mascarpone Tomato w Fusilli

Serve 1-2 | Preparation Time: 45 mins

Ingredients:

Roasted Mushroom Medley:

• 20g Naturel Basil Flavoured Extra Virgin Olive Oil
• 20g Diced Shiitake Mushroom
• 20g Diced Button Mushroom
• 20g Shimeji White Mushroom
• 20g Shimeji Brown Mushroom
• 1pinch MasterFoods Thyme, MasterFoods Cracked Black Pepper and salt

Fusilli Pasta:

• 200g Naturel Organic Fusilli
• 500g Water
• 20g Salt 

Creamy Mascarpone Tomato Sauce:

• 1tbsp Naturel Pure Olive Oil
• 100g Naturel Organic Pasta Sauce – Tomato with Mascarpone
• 10ml Vegetable stock or Water
• 1tsp minced garlic
• 1tsp Parmesan cheese

Method:

Roasted Mushroom Medley

1. Preheat oven to 200 degrees
2. In a baking tray, mix all mushrooms and season well with Naturel Basil Flavoured Extra Virgin Olive Oil, MasterFoods Thyme, MasterFoods Cracked Black Pepper and salt
3. Bake for 5-8 minutes until golden brown

Fusilli Pasta

1. Bring water to a boil and add salt
2. Cook Fusilli until al dente, according to package directions, approximately 8-10 minutes

Creamy Mascarpone Tomato Sauce

1. In a heated pan, add Naturel Pure Olive Oil and sauté the garlic for 1-2 minutes
2. Add roasted mushrooms into the pan and deglaze with water/vegetable stock
3. Add in Naturel Tomato with Mascarpone Organic Pasta Sauce and parmesan cheese to the pan
4. Cook till the sauce coats the back of your spoon well
5. Add cooked fusilli to the pasta sauce and toss together for about 30 seconds Season with salt (optional)