Spaghetti with Mushrooms, Spinach and Cherry Tomatoes

serves 2


  • 1 garlic clove
  • 115g (4oz) chestnut mushrooms
  • 115g (4oz) cherry tomatoes
  • 4 sun-dried tomatoes
  • 225g (8oz) gluten-free spaghetti
  • 2 tbsps good quality olive oil
  • 115g (4oz) baby spinach leaves
  • 1 handful basil leaves
  • salt and pepper
  • 2 tbsps toasted pine nuts

This recipe is an old favourite from my third book ‘Cooking Without Made Easy’. It’s a really quick and easy dish to prepare. Ideal for a substantial lunch or with a salad for a main meal.

1 Press the garlic clove, slice the mushrooms, halve the cherry tomatoes and finely dice the sun-dried tomatoes. Tear the basil leaves into small pieces.

2 Cook the spaghetti according to the instructions and when ready drain and toss in 1 tablespoon of olive oil.

3 Meanwhile sweat the garlic and mushrooms in 1 tablespoon of olive oil for a few minutes then add the spinach and allow it to wilt. Add the cherry tomatoes sun-dried tomatoes, basil and spaghetti and toss to heat through. Season to taste.

4 Place in pasta bowls and garnish with pine nuts before serving.