A delicious store cupboard mushroom ragu served with penne pasta, featuring onions, garlic, and red pesto, and spiced with dried oregano. Perfect for a quick and satisfying vegan meal.
1: Sauté onions and garlic in extra virgin olive oil until softened.
2: Add dried oregano and red pesto, stirring well.
3: Pour in the plum tomatoes or passata and add canned mushrooms or fresh pasta.
4: Season with salt and pepper to taste.
5: Cook for 15-20 minutes until the pasta is tender and the sauce is thickened.
6: Serve hot, garnished with fresh parsley.
