A certain magic happens as the parmesan cheese slowly cooks down with the tomato ragu.
- Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook for 3 to 4 minutes or until tender. Add garlic. Cook for 1 minute or until fragrant. Add soup, tomatoes and 2 tablespoons parmesan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until slightly thickened.
- Meanwhile, cook pasta following packet directions. Drain.
- Remove ragu from heat. Stir in 1/3 cup shredded basil. Add pasta. Season with salt and pepper. Toss to combine. Serve topped with remaining parmesan and shredded basil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set