Ingredients

• 1 red onion, finely sliced
• 2 yellow peppers, finely sliced
• 700g passata
• 10 fresh basil leaves
• 250g mascarpone cheese
• Handful spinach

• Salt and pepper

• 150g wholewheat fusilli

Method

1. Saute the onion and peppers for 8 minutes, stirring occasionally.
2. Add the passata and basil, season with salt and pepper, and cook for 8 minutes, stirring occasionally. Stir in the mascarpone and cook for a further two minutes. Stir through the spinach.
3. While the passata cooks, cook the pasta in a large pan of boiling water until al dente. Drain well.
4. Combine half the sauce with all of the pasta. Serve garnished with basil and extra parmesan. The reserved half of the sauce can be refrigerated or frozen.

Makes 4 portions of sauce