300g pappardelle pasta from Hudson Meats
150ml real tomato sauce from Hudson Meats
250g portobello mushrooms sliced
100ml red wine
2 tbsp balsamic vinegar
4 cloves minced garlic
3 shallots finely diced
2 sprigs of thyme
1 tsp salt
2 tsp black pepper
Parmesan to serve with
- Add olive to a pan and saute the garlic and shallots. Add mushrooms and cook until slightly browned. Add wine and bring to simmer. Add tomato sauce, balsamic vinegar, thyme, salt and pepper.
- Simmer for 10-15 minutes.
- Boil pasta according to instructions. Add pasta to the sauce and stir gently.
- Serve and top with fresh basil and parmesan.
Recipe by Sarah Ahmed : @nourish.glow.repeat