Recipe of the Day: Quick Mushroom, Tomato and Spinach Pasta :-)


I made this simple meal while on holiday with my family, using just a few ingredients I found in the fridge. It took minutes to put together and is the perfect fuss-free, one-pan dish for lazy summer evenings. Hope you enjoy!




  • 1 tsp coconut oil
  • 1 TBS mixed herbs
  • ¼ tsp herb salt
  • pinch of chilli flakes/cayenne pepper
  • ¼ tsp turmeric powder
  • 2 cloves of garlic, crushed/grated
  • small punnet of button mushrooms, sliced
  • 1-2 cups baby/rosa tomatoes, halved
  • 2 TBS fresh thyme
  • 1 or 2 large handfuls of baby spinach
  • Own choice of cooked pasta (I used gluten free chickpea pasta)
  • optional: nutritional yeast/vegan parmesan (to sprinkle on top)




  1. Heat up coconut oil in a pan. Add garlic, mushrooms, mixed herbs, salt, chili flakes and turmeric. Saute for about 5min
  2. Add halved cherry tomatoes and fresh thyme and cook for a few more minutes until the tomatoes become slightly tender (about 5-10min)
  3. Turn off heat and add fresh baby spinach. Stir lightly until spinach is slightly wilted.
  4. Stir into cooked pasta and serve.


Be sure to visit my blog for more healthy ideas:



Hashtag Fusion:  How to Go Vegan and Still Get All of Your Nutrients

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