Tomato sauce with hidden vegetables

Ingredients:
* 1 tbsp vegetable oil
* 1 onion, peeled and chopped
* 1 clove garlic, crushed
* 75 g (3 oz) carrots, peeled and sliced
* 1/2 red pepper (capsicum), de-seeded and diced
* 100 g (4 oz) courgettes (zucchini), washed and diced
* 25 g (1 oz) butter
* 1/2 leek, washed and sliced
* 75 g (3 oz) mushrooms, chopped
* 3 plum tomatoes, skinned, de-seeded and chopped
* 400 ml (14 fl oz) passata (tomato puree)
* 1 tbsp fresh basil leaves
* 1 tbsp fresh parsley, chopped
* a pinch of sugar
* salt and freshly ground black pepper
* 50 g (2 oz) mascarpone cheese
* 250 g (9 oz) pasta shapes

1. Saute the onion and garlic in the oil until beginning to soften (about 2 minutes). Add the carrots and saute for 4 minutes. Add the red pepper and courgettes and saute until beginning to soften (2 to 3 minutes). Add the butter, leek and mushrooms and cook for 5 minutes. Add the tomatoes, passata, basil, parsley, sugar and salt and pepper and simmer, covered, for 15 minutes. Blend in a food processor. Press through a sieve and stir in the mascarpone cheese.
2. Meanwhile, cook the pasta according to the packet instructions. When it's cooked, drain in a colander and toss with the tomato sauce.

Serves: 4 portions