🥘 Carole’s mushroom and celery pasta…

Ingredients:

• 1 tbsp olive oil
• 1 chopped onion
• 1 small leek, chopped
• 2 sticks celery, chopped
• 6 large green olives, chopped
• 4 button or chestnut mushrooms, chopped
• 6 balls tagliatelle
• 1 x 250g jar Filippo Berio grilled vegetable pasta sauce
• parmesan cheese
• fresh parsley

Step by step:

Step 1

Add the olive oil to a pan and fry off the onions, celery, leeks and mushrooms and sauté for 5 minutes. Meanwhile put your pasta in a pan of boiling, salted water and cook according the pack instructions.

Add 2 tbsp water to the vegetables and continue cooking for another 5 minutes, stirring regularly so they don’t stick.

Step 2

Add the pasta sauce, stir thoroughly and cook for another 5 minutes. Add extra water if you want to thin the sauce. 

Step 3

When the celery is softening, add the olives and parsley and cook for another minute or so.

To serve

Add the cooked pasta to the sauce and stir through well. Serve in one big preheated bowl for everyone to dive into, or individual bowls.

Add a good drizzle of olive oil over the pasta and have a bowl of parmesan on the table with some crusty bread for mopping up the delicious sauce.