The key to making this recipe work is using very flavourful cherry tomatoes (preferably organic). My tip for figuring out whether a tomato is full of flavor when you are buying is to smell.. yes, smell.. the tomato. If it smells like nothing, that’s probably exactly what it will taste like. If it makes your sensory nerves tingle with pleasure (ie. if it smells like tomato), it will generally taste well too! As for the rest of the recipe, making it is a piece of cake. However, this meal comes with huge benefits. It contains a good portion of vegetables, cooked and raw, and is low in fat, low in cholesterol and low in calories. Plus, it basically takes 15 minutes from starting to make it to serving it at the table, so it’s a great busy weeknight option.
You’ll need (for 2)
– enough pasta for 2 (I used tricolore pasta)
– 100g roughly sliced mushrooms
– 150g fresh spinach leaves
– 200g cherry tomatoes, cut in half
– 125g sour cream
Instructions (this is super easy!)
Place the pasta in a pan with hot water , bring to a boil and set a timer according to instructions on the pack of pasta you are using (usually around 8-10 minutes). Then also add the mushrooms to the same pan to cook with the pasta. 2 minutes before the pasta is done (and as the water in the pan is boiling) add the spinach leaves and stir them through. When the pasta is done, drain the water, then add the sour cream and cherry tomatoes to your mix and mix through. Your delicious meal is now done!