I’ve been loving spinach recently, I’m throwing it into pretty much all my main dishes, it’s great for you and so easy to incorporate into a recipe, so it was a simple decision for me to add it to my pasta and had the additional bonus of adding a nice contrast in colour which I really like. This pasta dish took all of half an hour, maybe a little less, so it’s quick, easy and taste-tastic.

Adding the mustard was a spur of the moment thing, I was looking at the pasta and thinking of ways to jazz it up and give it a bit more flavour and I thought “why not” I love wholegrain mustard, it has a lovely tang to it and the grainy texture lends itself well to holding on to the pasta swirls. To say I was pleased with the outcome would be an understatement, it was lovely. You could use Dijon or English mustard, just bear in mind they’ll have a slightly sharper flavour to them and go easy when adding it.

Martin mentioned to me yesterday evening that he wasn’t a big fan of treacle, right after I’d used it in a Rich Coconut & Treacle Loaf and also in my Spiced Mocha cookies, guess who’ll be eating all of those on her own (and guess who just happens to love treacle, tee hee, I win!) I made Martin some apricot muffins instead so he didn’t feel left out!

Fusilli Pasta with Tangy Cherry Tomatoes & Wilted Spinach (vegan with gluten free option)

MyInspiration Feel The Difference Range

Serves 2 – Ready in under 30 minutes

160g pasta – I used fusilli (for gf use your favourite brand)

3 packed cups of fresh spinach, washed and torn

12 – 15 cherry tomatoes, quartered

½ tbsp chili flakes

1 small onion finely chopped

2 cloves garlic finely chopped

½ tbsp basil

4 sun dried tomatoes chopped

1 tbsp capers

½ tbsp balsamic vinegar

½ heaped tbsp wholegrain mustard

Black pepper to season

Method