Bethany's Vegan Kitchen

I’ve shared this on my instagram, but I thought I’d make a blog post about it too. It’s a quick meal you can whip up in 15 minutes, handy for a midweek dinner. Cooking the cherry tomatoes whole means that heat causes them to pop, eventually cooking down into a lovely sauce

Yield; Two servings (343kcal per serving) Cook time; 15 minutes

You’ll need;

1. One teaspoon of non-dairy margarine
2. Two cloves of garlic, minced
3. 150g/5oz chestnut mushrooms, chopped
4. 330g/11.5oz cherry tomatoes
5. One teaspoon of the following dried herbs; basil, oregano and tarragon
6. One tablespoon of tomato puree
7. 50g/1.5oz spinach, roughly chopped
8. 150g/5oz (dry weight) pasta
9. Salt and black pepper to taste

Method;

• In a small saucepan over a medium heat, melt the margarine. Once melted, add the garlic and cook for a minute
• Then add the mushrooms, tomatoes, tomato puree and herbs. Increase the heat to medium high, cover with a lid and cook for 10 minutes
• While the sauce is cooking, cook the pasta as per the instructions on the packet
• Once the pasta is cooked drain and add into the sauce. Sprinkle over the spinach and allow to wilt for a minute. Check for seasoning and add salt and pepper as needed. Serve immediately