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