Cherry tomato, red pepper and mushroom pasta

IMG_2361This was the result of the need to use some nearly questionable vegetables before they became unusable. It resulted in a really lovely pasta sauce. Light, sweet, fruity, with a kick from the lemon and black pepper. Super healthy and low calorie if you don’t use too much olive oil or cheese. But not too bad even if you do.

What to use – serves 1

pasta – 100g

8-10 cherry tomatoes

a red pepper

6 closed cup mushrooms

handful of spinach

2 cloves of garlic

juice of quarter of a lemon



salt and a really good grind of black pepper

olive oil

grated parmesan – optional

How to use it

Put your water for the pasta on to boil.

Put a non-stick frying pan on to a medium heat, and add a good few glugs of olive oil. I probably used a couple of tablespoons.
IMG_2365Add your mushrooms and cook for a minute. Crush and add your garlic and cook for another minute.

Put your pasta on to boil – mine took 10 mins.

You will need a blender – I use my nutribullet. Put the cherry tomatoes and pepper (cut and deseeded) into the nutribullet with a small glug of olive oil, and blitz for a couple of seconds.

Add the tomato and pepper sauce to the mushrooms. Add a good pinch of sea salt, a good few grinds of black pepper, some chopped parsley and basil, and the juice of a quarter of a lemon. Stir and cook on a low heat so it’s gently bubbling. You can keep it bubbling for the duration of the time the pasta is cooking.

Drain your pasta and put it back into the pan. Add a handful of spinach and then spatula time – scrape the sauce into the pan. Stir well so that the sauce soaks into the pasta and the spinach wilts.

Serve and top with grated parmesan.

Mmm rating: mm mm mm

Cost per person: £3.30

Calories: 630 – inc olive oil and cheese

What to listen to while cooking: Afire Love – Ed Sheeran

What to watch while eating: Michael Jackson Motown 25: the hat, the sparkly jacket, the socks, the moonwalk

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