Mushroom, Spinach & Tomato 'Pasta'

We love this dish as it’s so simple and ready in 15-20 minutes. You can choose whichever plant-based or any pasta you prefer.

TIP: If you would like a creamier pasta add another tablespoon of coconut milk or even coconut yoghurt.

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chickpea fusilli (or any pasta)

150 grams of button mushrooms (remove stems & skin if you like)

2 cloves of garlic, diced or minced

1 1/2 cups of baby spinach

4 grape or cherry tomatoes, sliced

2 teaspoons of extra virgin olive oil

1 tablespoon of coconut milk

A good pinch of sea salt

Method

Bring a small pot of water to the boil for the pasta, once boiling cook pasta as per the instructions. When we use chickpea pasta or similar, we always rinse lightly under cold water once it’s cooked. It stops the cooking process, and it will be reheated with the dish at the end.

Heat a small pan to a medium heat and add the oil. Once the oil is heated add the mushrooms and stir gently for a minute or 2 until they start to soften. Add the garlic and spinach and cook for around 30 seconds.

Add the tomatoes, coconut milk and salt and stir together.

Then add the drained pasta to the pan and heat through. The key is not to overcook any of the vegetables, the cooking time is not very long. Adding the pasta at the end you are just wanting it heated through which won’t take long.

Serve in a bowl. Add an optional twist of sea salt & pepper.

Calories: 519
Protein: 23.3
Carbs: 60
Fibre: 12.8
Fat: 16.2

The Ultimate Clean-Eating eBook.

40 Healthy fast food recipes

Completely wheat-free & dairy-free

Every recipe is clean & lean

Fast, fresh & delicious

Download Now