Veggie Pasta

October 14, 2020  /  Harriet Moran-Smith

INGREDIENTS

- 500g penne
- Garlic (I use the Very Lazy pre chopped stuff)
- 300g mushrooms, quartered
- 2 cans artichoke hearts, quartered
- A jar of sun-dried tomatoes
- 2 cans of chopped tomatoes
- 250g spinach

METHOD

  1. Boil the penne as per packet instructions

  2. Whilst it’s boiling fry the mushrooms, artichokes and tomatoes with a teaspoon full of garlic for a few minutes

  3. Add the chopped tomatoes, bring to the boil then simmer for 10 mins

  4. Use a slotted spoon to add the pasta to the sauce

  5. Stir in the spinach