This spicy pasta has a creamy tomato based sauce. The chilli flakes give a nice heat that you can adjust to your preferred spice level.
Pasta is one of my favourite things to make as a uni student. Its both quick and easy to make and doesn’t cost a lot. However, I don’t have pasta every night of the week, so if I buy a jar of pasta sauce then it usually goes off before I can use it up. Making your own sauce means you can control how much you make, and trust me its a lot easier than you think!
This pasta originally started as just a spicy tomato sauce but I definitely don’t get enough veggies 😬, so I thought I’d add some in. Also the spinach and mushrooms go really nice together. I don’t have specific mushroom listed because I just use what’s on hand. I tend to use a closed cup mushroom or button mushroom.
If you don’t have cream I have made this recipe using milk. You may need to add a little bit extra pasta water to if its too thin (the starch from the pasta helps to thicken it).
RELATED: Spinach and Mushroom Crepes
Spicy Pasta with Spinach and Mushrooms
- 1 Tbsp Oil
- 1/2 Onion diced
- 100 g Mushroom
- 2-3 cloves Garlic minced
- 4 Tbsp Tomato paste
- 1/2 c Cream
- 1/2 cup Reserved pasta water
- Salt and Pepper
- 1/4 c Parmesan grated
- Baby Spinach
- 1 tsp Chilli flakes
- 1 ½ cup Pasta roughly
- Prep your ingredients by dicing the onion and slicing the mushrooms, you can also mince your garlic at this point if you don't have a garlic press
- Set a pot of salted water to boil, then add in your pasta to cook
- When your pasta is cooked drain it but reserve 1/2 -1 cup of the water
- While the pasta is cooking heat your oil in a pan over medium low heat then add your onion
- Once your onion has begun to soften add in the mushrooms
- When the mushrooms have browned add in the garlic and cook for about a minute before adding the tomato paste
- Stir in the tomato paste and let it cook a little
- Add in the cream and stir until fully combined with the tomato paste
- Add in some of the pasta water, a spoonful at a time. You can adjust how much water you add depending on how thick or thin you want your sauce.
- Sprinkle in the chilli flakes.
- Let the sauce cook for a few minutes then taste and add salt and pepper as needed
- Mix in the grated parmesan
- Roughly chop about 2 generous handfuls of spinach and add to the sauce. Mix through and allow the spinach to cook
- Finally turn off the heat and add the cooked pasta straight to the sauce pan. Stir to fully coat the pasta in sauce
- Serve in a bowl with some grated parmesan sprinkled on top
Let me know your thoughts down in the comments! And tag me on instagram @littlewalletbigdreams if you make it.