Sun-dried tomato and mushroom pasta

September 30, 2019
Serves: 2 Cooks In: 20 minutes


  1. Cook your pasta according to the cooking time on the pack instructions. Once the pasta is cooked, drain and allow to cool.
  2. While this is happening sauté the mushrooms and spinach in a little oil and the cayenne pepper and paprika. Once those have cooked through add in the cherry tomatoes, garlic, tomato puree, sun-dried tomatoes and chilli and cook for a further 10 minutes.
  3. When the sauce has cooked through add the cooled pasta into it and stir, taking it off the heat after about a minute. Then allow the pasta to sit in the sauce for at least a minute, this will give it time to absorb into the pasta.
  4. Serve in bowls topped with fresh basil and a squeeze of lemon.


  • 2 portions of pasta (I used brown rice pasta, Tortiglioni)
  • 200g mushrooms
  • 200g spinach
  • 1 tsp paprika
  • Pinch cayenne pepper
  • 200g cherry tomatoes
  • 2 garlic cloves
  • 2 tbs tomato puree
  • 12 sundried tomatoes, chopped
  • 1 fresh chilli
  • Salt and pepper, to taste
  • Fresh basil, chopped
  • 1 lemon