Hey sweet baby boos.
I thought I’d share with you my current lunch go-to because maaaaaan she’s sassy as well. She has a dreamy carb aspect to her that doesn’t leave you dreaming of Two For Tuesdays at Dominos within 2o minutes, AND she has at least two, if not three, of your five a day.
She’s basically a miracle worker.
Although sometimes she leaves me needing a coffee an hour later. But who can really get through an afternoon of emails and words without a frothy little coffee these days anyway?
So, without further ado, let me introduce you to the dreamboat that is the tomato-olive-mushroom-basil pasta of dreams.
AH MATE, THIS IS EVEN VEGAN IF YOU LEAVE OUT THE CHEESE. Look at me, catering for the masses.
I realise some people don’t think pasta is healthy, even if it is of the wholewheat variety, but in my head it is. Spesh if you bother weighing it out before you cook it to make sure you actually only whip up one portion, rather than enough for your entire high school class.
Hashtag been there done that.
INGREDIENTS PER PERSON
80g dry wholewheat pasta
Half a tin of chopped tomatoes
Three sundried tomatoes
Six black olives
Dried Italian herbs (I bought mine in Tuscany, but this is similar)
One small bunch fresh basil
Parmesan to serve
Whack your pasta in boiling water with a pinch of salt and drizzle of olive oil (dunno, Jamie Oliver says so), and then sautee your mushrooms in a saucepan with a teaspoon of olive oil.
Once they’ve been cooking for a few minutes, tip in your tinned tomatoes with a teaspoon of dried herbs and put on a high temperatue so it’s boiling. Keep stirring to stop it sticking, you want to reduce it to more of a sauce and less of a juice.
When the pasta is almost done, add the chopped olives and sundried tomatoes to the chopped tomatoes and stir.
Drain your pasta and stir into the saucepan with the sauce, adding in the torn basil leaves.
Serve with some grated parmesan (or leave out if you’re on one heck of a health kick), and a side of rocket and balsamic glaze.
Feel happy forevermore.