Classic Tomato Pasta


  • 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


  1. Cook your pasta according to the packaging.
  2. 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.
  3. Heat a large pan (that will ultimately fit all of the ingredients inc. pasta) and add the oil.
  4. 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.
  5. Add the basil and oregano and stir for 1 minute.
  6. 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.
  7. Add the chopped tomatoes and mix well. Cook for a further 5 minutes, until the sauce begins to thicken.
  8. Quarter the mushrooms and add these to the pan. Mix well.
  9. Season and taste, adjusting as desired. Cook for a further 5 minutes.
  10. Drain your pasta and add this to the sauce, cook for a further 5 minutes.
  11. 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.