Fusilli with mushrooms and cherry tomatoes

Ingredients

• 400 g fusilli pasta
• 1 medium onion (150 g)
• 4 tablespoons oil
• 400 g button mushrooms
• 1 teaspoon Vegeta
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 1 teaspoon dried basil
• 250 ml water
• 200 g cherry tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• 3000 ml water
• 30 g grated cheese (optional)
• 5 g fresh basil (optional)

Preparation

1. Peel and finely chop the onion. Clean and wash the mushrooms, then slice them. Wash the cherry tomatoes and cut them in half. 2. Heat the oil in a saucepan and sauté the onion for 4 minutes, until softened. 3. Add the mushrooms and sauté for 10 minutes, stirring now and then. 4. Add the Vegeta, pepper, sweet paprika and dried basil. Pour in 250 ml water, add the tomatoes and tomato paste, then simmer the sauce for 18 minutes, until thickened. Add the sugar and 1/2 teaspoon salt, then taste. 5. Bring 3000 ml water to a boil with 1/2 teaspoon salt. Add the pasta and cook for 10 minutes. Rinse under cold running water and leave to drain. 6. Put the pasta in a large bowl, pour the sauce over it and mix for 2 minutes, until the pasta absorbs the liquid. Serve warm or cold, with grated cheese or chopped fresh basil.