Pasta & traybake tomato-mushroom sauce recipe | TASTE

Ingredients

• 1 x 800 g whole peeled tomatoes can
• 500 g whole portabellini mushrooms, cleaned
• 15 g basil
• ½ cup olive oil, plus extra for greasing
• 3–4 garlic cloves, crushed
• sea salt and freshly ground black pepper, to taste
• ½ cup vegetable stock
• conchiglie or gnocchi shells, cooked al dente, for serving
• 50 g pecorino, shaved, for serving
• basil-infused olive oil, for drizzling (optional)