I didnβt expect to upload another video so soon but HEY HERE IT IS!
This is an extremely versatile recipe so please suit it to your liking! Feel free to add in additional ingredients such as zucchini, mushrooms, lentils, chickpeas or vege mince
WRITTEN RECIPE:
1. Cook your pasta according to the packet instructions
2. In a saucepan heat up a few tbsp of water (I chose to keep mine fat-free but use oil if you prefer to) and add in 1 diced onion. Saute for a few minutes until translucent. Add in your desired herbs and spices (I like using garlic powder, dried basil, mixed herbs and chilli flakes).
3. Add in a few tbsp of 100% tomato paste (which I usually do but didnβt have any this time around) and 2 cans of canned tomatoes. Add some water to the cans to wash them out and tip this into your saucepan.
4. Once the water comes to the boil, lower to low/med, simmer until it thickens
5. Turn off the heat and add in a handful of baby spinach (the residual heat will wilt the spinach nicely)
6. Drain pasta once cooked and SERVE
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