8oz (225g) mushrooms, sliced; 1 medium onion, chopped; 3 garlic cloves, crushed; 1oz (25g) butter; 1 tbsp sunflower oil; 8oz (225g) tinned pineapple pieces (in natural juice), reserving juice; 14oz (400g) tinned chopped tomatoes; 2 tsp tomato puree; 2 tsp Worcestershire sauce; 2 tsp Schwartz all-purpose seasoning; 1 ½ chicken stock cubes; 9oz (250g) dried pasta shapes.
- This dish is delicious and easy to fling together after a busy day. Place mushrooms, onion and garlic in a saucepan with butter and sunflower oil. Heat gently for a few minutes, until vegetables are tender but not mushy.
- Add pineapple pieces and juice, tomatoes, tomato puree, Worcestershire sauce and all-purpose seasoning. Stir.
- Dissolve stock cubes in 5 fl oz (150ml) hot water and add to the pan. Simmer for about 15 mins or until juices reduce and thicken. While sauce is simmering, boil the pasta according to packet instructions. Drain pasta and rinse with boiling water. Mix sauce and pasta together in a bowl and serve.