Presto pasta – Homemade Italian tomato sauce with Mushrooms

serves 4


  • 1 box Happy Earth People Red Lentil pasta 250 g
  • 1 packet of cherry tomatoes (about 250g)
  • 1 and a half packets of chestnut mushrooms (about 350-400g)
  • 1/2 a packet of spinach (about 100g)
  • 5 cloves of garlic
  • 2 bay Leaves|
  • dried rosemary (about a teaspoon)
  • fresh parsley (about a handful)
  • 1 can of whole peeled tomatoes Or 3 heaped teaspoons of tomato puree
  • 2 teaspoons of fermented soy bean paste/ Miso paste
  • 1 teaspoon of chilli flakes/ dried red chilli
  • 1 teaspoons of paprika
  • salt and pepper
  • Optional – 1/2 a lemon


  • Chop the tomatoes into halves and the mushrooms into slices
  • Put the pasta on to cook
  • Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper. Let this heat for a few minutes until it’s bubbling. Then add in the tomatoes, mushrooms, chilli, bay Leaves, dried rosemary and paprika. Let this cook for about five minutes, until it’s all soft
  • At this point stir in the spinach, tomato puree and miso/soy bean paste and let the spinach wilt
  • Once the pasta has cooked and been drained, then stir the sauce into the pasta
  • Squeeze the lemon on top, if you’re using it, and add a little salt and black pepper to finish