1tsp olive oil
1 red onion, peeled and chopped
1 garlic clove, crushed
50g button mushrooms
400g passata or chopped tinned tomatoes
1/2 tsp sugar
2T torn basil leaves, optional
100g mascarpone cheese
Heat oil in saucepan and saute the onion, carrot, courgette and celery for 5 mins. Add the garlic and saute for 1 minute. Add the mushrooms and saute for 2 mins. Stir in the passata and sugar and simmer for 10 mins with lid on, stirring occasionaly.
Remove from heat, add the basil and blend in a food processor. Return to the pan and add the mascapone cheese. Stir until melted and simmer for 1-2 mins. Season to taste.
In the meantime, cook the pasta according to the packet instructions. Drain and toss with sauce.
I used some of the leftover sauce in the childrens Quesadillas, which I made the following night. Yum.
ELLA-ometre She really enjoyed this, and therefore took some to school for lunch the next day - although with only a small portion of sauce, as she found it rich.
ZACH-ometre I think he had about 2 bites. He seems to have gone off anything thats pasta - but he had no problems with it in his quesadillas!
Source: Annabel Karmel, The Fussy Eaters Recipe Book
Welcome to Little Miss Cookalot
I love to cook and try new dishes, and more often than not I am asked for the recipe, so I decided to start Little Miss Cookalot as a way of sharing my successes, and failures in the kitchen. The recipes that you find on LMC are what you would find if you came to my house. As a mother of two, there is a focus on food for fussy eaters and you may also notice I like to bake... Most recipes here are amended from well known chefs/cookbook authors, and you will find the source at the bottom of each recipe unless its entirely my own creation. Check back regularly as I hope to add at least 2 new recipes every week.