This meal is super quick and simple. I would recommend using homemade pesto, but failing that a good quality shop bought pesto will do.
- Olive Oil
- 300g Wholewheat pasta
- 150g Black pitted olives
- 150g Sundried tomatoes in oil
- 150g Mushrooms
- Half a bag of spinach
- 50g Parmesan or vegetarian cheese.
- Fresh basil leaves ripped up
- 3 tablespoons of homemade pesto (see my recipe in dressings, dips and sides), or shop bought if stuck for time.
Slice up the tomatoes and olives and place them in a saucepan. Prepare your pesto if you are making from scratch. Pour a little of the oil from the tomatoes and some olive oil into another pan. Chop your mushrooms into quarters and grate your Parmesan. Put the pasta on to cook in salted hot water and add a dash of olive oil to prevent it from sticking. Once the pasta is on turn the tomatoes and olives on to a low heat to warm through and put the mushrooms on to fry off in the oil. Once the pasta and mushrooms are cooked through, drain the pasta and place all the ingredients including the spinach, ripped up basil leaves, pesto and Parmesan into a saucepan on a low heat and stir through until mixed well. Serve with some Parmesan sprinkled on top. Simple and delicious!
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