tomato, sage and vege pasta

I made this for dinner, based on what was in the fridge and which herbs in the garden were looking most bountiful. It was surprisingly delicious for something thrown together so I thought I'd share.

Ingredients:
- Pasta (I used spinach spaghetti)
- Button Mushrooms
- Peas
- about 4 fresh sage leaves per person, chopped small
- a teaspoon of brown sugar
- half an onion, diced very small
- a cup of oven roasted tomato sauce (posted below) or any simple tomato / garlic pasta sauce
goats cheese to garnish (I stand by Meredith Marinated Goats Cheese as the best goats cheese, indeed the best cheese maybe in Australia)

1. Fry onion mushrooms and sage in olive oil (if you have sensibly purchased Meredith cheese, use a little of the oil in comes marinated in. I never chuck out this oil but use it for salad dressings and sauces. Fry for about 5 minutes

2. Sprinkle brown sugar into the mixture and fry for a further 5 minutes.

3. Add sauce and peas and cook to combine.

4. Cook pasta and then add to sauce and mix to combine.

5. Crumble goats cheese over the top and eat! Yum!