Linguine in tomato sauce

We had some linguine left after the linguine timbales, so we had a simple improvised pasta meal a few days ago.

Serves 2

200g linguine
1 TBSP olive oil
1 courgette, sliced
100g mushrooms, sliced
3 tomatoes, cut into big chunks
50ml single cream
Grated Parmesan and black pepper for sprinkling

1. Cook the linguine according to cooking instructions, drain well.

2. In the meantime, heat the olive oil in a non-stick saucepan. Add the courgette, mushrooms and 2 of the tomatoes. Fry for 5 minutes on high heat. Add the cream and the remaining tomato and cook for another 5 minutes on medium heat.

3. Serve the drained pasta into warm serving bowls. Spoon the veg and sauce over the linguine and sprinkle with Parmesand and pepper.