Tomato Mushroom and Chilli Pulse Pasta

Jacqueline Alwill

Brown Paper Nutrition

Serves 2-3

Gluten free : Vegetarian

200g pulse pasta
2 cloves garlic, sliced
3 tablespoons extra olive oil
350g cherry tomatoes
200g button mushrooms, sliced
handful of your favourite olives
handful basil leaves
chilli flakes/sea salt / black pepper

Cook the pasta according to packet instructions.
Heat olive oil in a frypan on medium heat, add garlic and saute for 2 minutes. Add tomatoes and mushrooms, season with salt and pepper, pop the lid on and cook for 4 minutes, remove the lid, smash the tomatoes a little, then cook a further 8 minutes. Throw the pasta into the mix, toss and cook a final 2 minutes. Serve with torn basil leaves, chilli flakes if you like and your cheese of choice – I had bocconcini on hand yummmmmm.