• PREP: 3M
  • COOKING: 10M
  • TOTAL: 13M


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

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