Mushroom, Tomato & Red Wine Fusilli
- QUICK FACTS
- 1 packet ROYCO® Sour Cream & Mushroom Sauce
- 15 ml (1 Tbls) margarine
- 1 onion, chopped
- 125 g brown mushrooms, sliced
- 30 ml (2 Tbls) red wine
- 1 clove garlic, crushed
- 200 g tomatoes, skinned and chopped
- 5 ml (1 tsp tomato paste)
- 30 ml (2 Tbls) cream
- Black pepper, to taste
- 150 g fusilli pasta, cooked
- Prepare ROYCO® sauce as per instructions on pack.
- Heat margarine & fry onion & mushrooms.
- Add red wine & cook until liquid has reduced.
- Add garlic, tomato & tomato paste.
- Cover & simmer for 10 minutes.
- Add prepared sauce, cream & pepper.
- Serve with fusilli, freshly grated Parmesan cheese, Italian olive bread & a spinach salad