Quick Mushroom, Tomato and Spinach Pasta

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. 




3 Comments Add yours

  1. I’m hungry just looking at this!


  2. Brittany says:

    i’m not a mushroom fan, but this looks great!


    1. z4zest says:

      Thanks, Brittany! Haha my brother does not enjoy mushrooms either. Perhaps you can try it with brinjal/aubergine, baby marrow, peppers or any other veg! You could even add chickpeas/beans 🙂


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