SPEEDY TOMATO PASTA

 

This pasta is such an ideal mid-week dinner, it’s so quick to form and uses really simple ingredients. i exploit tomatoes, spinach and mushrooms, but red peppers, courgettes and green beans would be great additions too. Likewise, be happy to vary the herbs and spices, i really like the combination of paprika and cayenne with chilli flakes for a touch spice, but fresh basil, dried oregano and rosemary are a stunning combination too.

INGREDIENTS

  • 2 servings pasta, we use rice pasta
  • 2 garlic cloves, peeled and roughly chopped
  • 200g cherry tomatoes, roughly chopped
  • 200g button mushrooms, sliced
  • Handful of fresh spinach
  • 2 tablespoons tomato puree
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Drizzle of vegetable oil
  • Pinch of chilli flakes
  • Juice of half a lemon
  • Pinch of sea salt
  • Pinch of pepper

METHOD

  1. Start by cooking the pasta, cooking time varies so follow the on pack instructions.
  2. While the pasta is cooking, sauté the garlic with a pinch of salt and a drizzle of vegetable oil .
  3. Add the chopped tomatoes and sliced mushrooms, with a sprinkling of paprika and cayenne pepper.
  4. Once those have cooked nicely stir through the tomato puree and add the spinach, letting it wilt.
  5. When the pasta is cooked, drain and stir it into the sauce.
  6. Serve with many black pepper, chilli flakes and salt, and that i sort of a squeeze of juice too.

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