This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.
Pasta of your choice
200g Baby Spinach
150g Cherry tomatoes, chopped
150g Mushrooms, sliced
1 tsp dried garlic (or 2 cloves if you have fresh)
1 tsp smoked paprika
Pinch of chilli flakes
2 tbsp tomato puree
1/2 tsp cayenne pepper
Salt & Pepper to taste
- Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
- Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
- Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
- Drain the pasta and add to the sauce mix and stir until coated. Serve.