This meatless Creamy Tomato Mushroom Pasta, topped with lots of lovely cheeses is very easy to make and it will save you on any day of the week. It is a filling vegetarian recipe so tasty that you can never have enough of it.
INGREDIENTS
1 cup: 200ml
- 1 pack 500gr penne pasta
- 2 tablespoon olive oil
- 1/2 cup chopped red or yellow onion
- 2 large grated garlic cloves
- 2 cups sliced mushroom any type you desire
- 3 medium grated tomatoes
- 1 canned diced tomato, drained
- 1 teaspoon dried basil (or 1 tablespoon chopped fresh)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1 teaspoon cracked black pepper
- 2 tablespoon cream cheese
- 1/4 cup grated Parmesan cheese
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1 teaspoon granulated sugar
- 1/2 cup of milk
INSTRUCTIONS
Bring a large pot of water to a boil, add a teaspoon salt. Once boiling, add the pasta. Cook the pasta as directed on the package until al dente and drain.
Meanwhile, make the sauce: In a large skillet over medium heat, cook the onions till soft add the mushrooms. Cook until softened, about 3 minutes. Add the garlic and cook 1 minute. Stir in tomatoes, basil, oregano, salt and black pepper, milk and sugar, cook another 5 minutes.
Once the tomatoes cooked, turn the heat off then stir in the cream cheese and Parmesan cheese until melted.
Add the cooked penne and half of the mozzarella and cheddar to the sauce and stir until coated.
Place in a large oven proved glass bowl, sprinkle rest of the cheese and bake for 15 minutes till cheese gets to golden colour
Enjoy
