Mushroom and Tomato Pasta
I have never been a fan of pasta but since I was diagnosed with gluten intolerance I decided to explore it again and I came across a fantastic quinoa and pea pasta which is high in protein and super nutritious as well as tasting far from the pasta I had previously with a more nutty flavour. So since then I have been experimenting with quick and simple pasta sauces to add more flavour to this stable ingredient and my result was this perfect quick and simple mushroom and tomato sauce which I truly believe you cannot go wrong with.
Difficulty: Very easy
85g Pasta (quinoa or brown rice pasta is a great gluten free alternative here)
1 teaspoon of chilli flakes
1 teaspoon of oregano
1 garlic clove
50g tomato purée
1 tablespoon of miso
230g chestnut mushrooms
200g cherry tomatoes
Firstly, boil the pasta in hot water. Different pastas will take different times to cook so check the label but brown rice pasta usually takes about 20 minutes.
While the pasta is cooking, a little water to a pan with your cherry tomatoes (cut into halves) and chopped up chestnut mushrooms (into slices) and diced garlic.
Also this to simmer away until your mushrooms look tender and your tomato skins start to peel away. Then add your tablespoon of miso paste with your oregano and chilli flakes.
After allowing to cook for a few minutes to absorb the flavours add your tomato purée and stir in. Lastly add your spinach which will dramatically reduce down in the pan.
By this time your pasta should be ready so simply drain the boiling water and add the pasta to the sauce so it can absorb the flavours of the miso and spices.
Serve up in a nice pasta bowl and you have yourself a quick but delicious tea perfect for the weekdays after a long day at work.