11 October 2020

Kitchen | Tomato & Spinach pasta

Deliciously Ella has some yummy recipes in her book and today I am going to share with you one that is super quick, easy and veggie - I have changed it slightly due to things I had in the cupboard.

In the book this is called 10 minute tomato pasta (page 131), which doesn't sell itself really so let me tell you how amazing it is instead.

What do you need? (serves 2- 3 |double up if its for 4 people)
1 Tin of chopped tomatoes
250g cherry tomatoes chopped into quarters
1 onion chopped finely
2 tablespoon of tomato paste
3 tablespoon of apple cider vinegar
1 tin of butter beans (or black eyed beans or kidney beans if you prefer)
8 balls of frozen spinach
mixed herbs / salt & pepper
1 butternut squash - cut into cubes and roasted for 25 mins with a touch of olive oil (salt & pepper & paprika) - add as a side or stir in at the end
Serve with a pasta of your choice

Before you start if you want to add the butternut squash into the dish you will need to start this first, pre heat oven and roast the cubes for 15 mins before you start the sauce so they will be ready at same time.

Choose your favourite pasta and amount you want to eat and cook this at the same time as your sauce.

1| Drop of oil in the pan to start and soften the onion
2| Then place the chopped tomatoes, tin of tomatoes, cider vinegar, tomato paste into the cooked onions and stir - simmer for 5 mins on a medium heat
3| Add in the drained butter beans, balls of spinach and stir - simmer for a further 5 mins

Once the 10 mins of cooking is up, the dish is ready to serve. 

I also think this is a great base for other veggies to be added in like mushrooms or aubergine.

As I only made this for 2 people, I froze the left overs and it warmed up easily in the mircowave for another meal a week later.

I know this dish may seem very easy but it really does taste good and the apple cider vinegar gives it a lovely flavour.

Happy Monday!

Love Miss K xx
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