Simple Tomato and Mushroom Pasta

This is a quick and easy pasta dish for those days when only pasta will do!

It makes enough for four and is perfect cold the next day for lunch. I tried to have it two days later for lunch as well - I wouldn’t recommend this unless you like your mushrooms ‘al la slug’

It is very similar to a dish from Deliciously Ella but has more of a protein hit. Green lentils added extra body as well as protein to this dish.

Enjoy L xx

Ingredients:

4 servings of pasta, about 300g

250g cherry tomatoes (a container worth) - halved

400g chestnut mushrooms (approx. 1 ½ containers worth) – sliced

100g baby spinach leaves (Frozen will work)

1 tinned of green lentils

3 cloves of garlic

1 tablespoon of olive oil

3 heaped teaspoons of tomato puree

2 teaspoons of brown miso paste

1 teaspoon of chilli flakes

1 teaspoons of paprika

salt and pepper to taste

Optional – 1/2 a lemon or lime

Method:

Peel the garlic and crush it into a pan with the olive oil. Let this heat for a few minutes until it’s bubbling. Then add in the tomatoes, mushrooms, chilli and paprika. Let this cook for about five minutes, until it’s all soft

At this point stir in the spinach, tomato puree and miso paste

Add the lentils and let the spinach wilt

Pop your favourite pasta onto cook

Once the pasta has cooked and been drained, then stir the sauce into the pasta

Squeeze the lemon (or lime) on top, if you’re using it, and add a little salt and lots of black pepper to finish

Serve with a leafy green side salad