Cherry Tomato Pasta Sauce

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


  • 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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.