Instructions

1. Cook the pasta according to the packet instruction then drain saving the cooking water.
2. Meanwhile, chop the onion, garlic, celery and carrot.
3. In a pot, heat the oil then gently sauté these chopped veggies for about 10 minutes, until soft.
4. Add the herbs, tomato purée and red wine vinegar. Stir until it becomes a bit sticky.
5. Then add the chopped tomatoes and, using the tin, add some of the pasta’s cooking water.
6. Bring to the boil. Cook for 15-20 minutes until the sauce has thickened. Add some fresh herbs (basil or parsley) then purée the stew with a hand-held blender.
7. If you want a super smooth sauce, strain it through a strainer, then put it back in the pan.
8. Add the mascarpone, a drop of cooking water and stir until you get a creamy sauce. Set aside or cool.
9. Thinly slice the mushrooms and chop the garlic.
10. Heat the oil in a saucepan, then gently sauté the mushrooms under cover for 5-8 minutes, until they release their jus. Add the garlic, stir for a minute, then add a splash of water and put the lid back on. (At this point you could add a large handful of spinach or curly kale too).
11. Simmer for another five minutes.
12. Reheat the tomato & mascarpone sauce, then add the mushroom mixture.
13. Combine well, then add the cooked pasta gradually, and gently toss until the pasta has warmed through.