Creamy Tomato Pasta

India calling!!!...... going to India for vacation, not much veggies stocked in fridge and clearing the pantry. Some fresh red tomatoes, carrots, mushrooms left .....it was 5.30 in the morning when I entered the kitchen, so decided to pack some Creamy Tomato Pasta along with some Colby jack cheese stick, black olives and cherry tomatoes. This Creamy Tomato and Mushroom Pasta can also be made with spinach and also is a filling weeknight dinner you can make without needing to buy a jar of sauce.

Makes 2 serving.

Ingredients:

• 2 tbsp. olive oil / butter
• 2 large tomatoes pureed with some chunks left( can use canned)
• 1 onion finely chopped
• 2 large garlic cloves chopped
• 1/2 cup chopped mushroom (optional)
• 1/2 cup diced carrot
• 1/4 cup cut olives
• Salt and pepper
• 1/2 tsp. dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 3 tbsp. shredded parmesan cheese 
• 1 cup farfalle pasta (pasta of your choice)
• Water for cooking pasta

Method:

• Bring a large pot of salted water to a boil. Cook pasta as directed on the package until al dente, roughly 11-12 minutes, do not drain.

• To make the sauce. In a large skillet, heat the olive oil, the onion and mushrooms. Cook until they start to soften, about 5 minutes add the garlic and cook 30 seconds.
• Add the carrots and any desired veggies of your choice( capsicum, corn, spinach), stir occasionally till the veggies are cooked.
• Add the tomatoes, tomato puree, basil, oregano, thyme, salt, and pepper. 
• Add the pasta water and cook it for a while until the tomato is smooth with the broth then bring to a boil.
• Once boiling add the Parmesan cheese. Stir until melted.
• Drain the pasta and add it in the sauce, toss well until the sauce coats the pasta.
• Transfer it to a serving bowl, garnish with some olives .