- 1 Carrot
- 1 Onion
- 2 Cloves Garlic
- 3tbsp Olive Oil
- 200g Fusilli Pasta
- 50g Chestnut Mushrooms
- 80g Spinach
- 60ml Red Wine
- 4tbsp Lemon Juice
- 1tbsp Vinegar
- 1tbsp Tomato Puree
- 1tbsp Basil
- 1tbsp Oregano
- 1 Can Plum/Chopped Tomatoes
- 🧂Salt & Pepper
- Cook your pasta according to the packaging.
- Meanwhile, peel and roughly chop your carrot, onion, and garlic. If you have a micro chopper (tiny food processor) use this to blend these ingredients finely. If not, use a sharp knife to chop into tiny pieces.
- Heat a large pan (that will ultimately fit all of the ingredients inc. pasta) and add the oil.
- Add the chopped onion, carrot, and garlic and cook for 5 minutes. Stir continuously ensuring that the mix doesn’t stick to the base of the pan.
- Add the basil and oregano and stir for 1 minute.
- Add the tomato puree and mix well, then add the red wine, lemon juice, and vinegar, stirring well. Cook for 5 minutes until the mixture starts to dry out.
- Add the chopped tomatoes and mix well. Cook for a further 5 minutes, until the sauce begins to thicken.
- Quarter the mushrooms and add these to the pan. Mix well.
- Season and taste, adjusting as desired. Cook for a further 5 minutes.
- Drain your pasta and add this to the sauce, cook for a further 5 minutes.
- Finally, add the spinach and cook for between 2-5 minutes until the spinach is wilted.
- Play around with the quantities of wine and vinegar to create different, stronger flavours.
- The key thing to making a great sauce is ensuring that you don’t add too much liquid. Around step 7 you should see the sauce thicken i.e. it won’t be watery. If it is, cook the sauce out for longer before proceeding.