Vegetable Penne Bolognese

INGREDIENTS

• ½ tbsp Earth Goods coconut oil

• 1 onion, chopped

• 200 g baby carrots

• 1 leek, sliced

• 2 celery sticks, sliced

• 400 g Earth Goods chopped tomatoes

• 2–3 tbsp Earth Goods Passata Tradizionale or basil

• 1 tsp cayenne pepper

• 125 g mushrooms, sliced

• 375 g Earth Goods penne pasta

• Salt and pepper, to taste

• Basil leaves, to garnish

DIRECTIONS

1. Heat the oil in a saucepan. Add the onion and sauté over low heat for 3–5 minutes, until soft.

2. Stir in the carrots, leek, and celery, followed by the chopped tomatoes, tomato passata, cayenne pepper, and mushrooms.

3. Add a pinch of salt and simmer for 10 minutes.

4. Meanwhile, cook the penne in salted boiling water until al dente.

5. Drain the pasta and sprinkle with pepper.

6. Top each portion of penne pasta with ¾ cup of sauce, about 1 tbsp of Parmesan cheese, and some basil leaves.