Creamy tomato and pea sauce with pasta

Ingredients for 4 servings:

• 500 g pasta of your choice
• 1 tbsp olive oil
• 2 shallots
• 2 cloves garlic
• 200 g peas, frozen
• 200 g mushrooms
• 500 g tomatoes, pureed
• 1 shot of red wine
• salt and pepper
• chili
• herbs, Italian, frozen
• 150 g mascarpone
• 1 handful of basil leaves
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, vegetarian and goes perfectly with pasta

Cook the pasta in plenty of salted water until al dente. Meanwhile, peel the shallots and garlic and finely dice. Peel the mushrooms and finely slice them. Heat the olive oil in a large pan and sauté the shallots and garlic for 3-4 minutes until translucent. Then add the mushrooms and sauté for another 3-4 minutes. Then add the peas and sauté for about 1 minute. Deglaze with a generous splash of red wine and allow the liquid to reduce briefly. Add the passata and season generously with salt, pepper, chili, and the Italian herbs. Simmer everything for about 10 minutes. Wash the basil, dry it with a kitchen towel, and cut it into fine strips. Add the pasta to the sauce along with the mascarpone and basil. Mix everything well and serve with freshly grated Parmesan.