Garlic, tomato, mushroom and spinach pasta salad

Prep time: 15-20 minutes
Serves: 4
Allergens: wheat (pasta)


  • Dried pasta (egg free)

  • 12 cherry tomatoes

  • 4 large mushrooms

  • 2 cloves of garlic

  • 3 tablespoons olive oil

  • Fresh baby spinach, finely chopped

  • Salt and pepper to season


  1. Cook the pasta, adding salt if required, and drain.

  2. Finely chop the garlic and mushrooms and fry on a low heat in the olive oil.

  3. Quarter the tomatoes and and mix into the pasta.

  4. Pour the olive oil, mushrooms and garlic over the pasta.

  5. Stir in the finely chopped spinach and season as desired.