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.

Serves 2

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

1. Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
2. Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
3. 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).
4. Drain the pasta and add to the sauce mix and stir until coated. Serve.