Simple Tomato and Mushroom Pasta

November 7th, 2015
  • Prep: 3M
  • Cooking: 10M
  • Total: 13M
  • Difficulty: easy

This is one of my favourite winter recipes this year. Pasta has always been my comfort food; whenever I’m feeling a bit tired after a long day I head straight to this or a bowl of pesto pasta! This has a good three portions of veggies, so it makes me feel good, but it’s also just the easiest thing in the world and it’s so comforting and warming – plus it doesn’t feel scarily healthy, which is never what you want when you’re not feeling your best! The sautéed garlic, chill, paprika and miso adds a beautiful flavour to the sautéed tomatoes, mushrooms and spinach, which then perfectly coats the pasta in deliciousness.


4 servings of pasta, about 300g (I use brown rice pasta)

1 packet of cherry tomatoes (about 250g)

1 and a half packets of chestnut mushrooms (about 350-400g)

1/2 a packet of spinach (about 100g)

5 cloves of garlic

3 heaped teaspoons of tomato puree

2 teaspoons of brown miso paste

1 teaspoon of chilli flakes

1 teaspoons of paprika

salt and pepper

Optional – 1/2 a lemon


Chop the tomatoes into quarters and the mushrooms into slices

Put the pasta on to cook

Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper. 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 and let the spinach wilt

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

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