- 400g Cup Mushrooms
- 1 brown onion
- 2 garlic cloves
- 2 tbs olive oil, extra for drizzling
- 300g pork sausages in natural casing [Cumberland, Italian or pork & fennel]
- 1/4 cup tomato paste
- 1 cup tomato passata sauce
- 300g spaghetti
- Basil leaves and parmesan to serve
| - Heat large non-stick fry pan over high heat. Place mushrooms, onion and garlic in a food processor. Process to form a thick paste. Add mushroom mixture to the hot pan, squeeze sausage meat out of the casings and cook for 6 minutes
- Add tomato paste to mixture and cook for a further 4 minutes. Reduce heat, add tomato paasata and simmer for a further 2 minutes
- Meanwhile bring a large pot of water to the boil and cook pasta to packet instructions. Strain and set aside
- Add pasta to sauce and serve with basil leaves and shavings of parmesan
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