Creamy Tomato & Vegetable Pasta with Emmental

1.Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 240ml (1 cup) of the pasta cooking water before draining.

2.Sauté the aromatics: While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and shallot and sauté for 3-4 minutes until softened.

3.Cook vegetables: Add the diced red bell pepper and sliced mushrooms to the skillet. Increase the heat slightly and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and the vegetables are tender.

4.Build the sauce base: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the tomato passata, season generously with salt and pepper, and bring the mixture to a gentle simmer. Reduce heat to low and cook for 5 minutes, allowing the flavors to meld.

5.Finish the sauce: Stir in the crème fraîche until fully incorporated and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until the desired consistency is reached. Taste and adjust seasoning.

6.Combine and serve: Add the drained pasta directly to the skillet with the sauce. Toss to coat thoroughly. Remove from heat and stir in the grated Emmental cheese until it is melted and stringy. Serve immediately.