We love simple cooking that's full of flavour, and this one-pot mushroom & tomato pasta hits the spot.

Sure, one-pot meals are quick and super simple, but the best thing is you'll be left with hardly any washing up!

We were actually skeptical for a while because we realise this isn't exactly a traditional way of cooking pasta. But this recipe is a winner.

Most of the same rules still apply: keep an eye on the pasta because you don't want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.

Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.

We hope you enjoy!

Roxy & Ben

This recipe serves 2 people:

- Ingredients -

1 brown onion (thinly sliced)
200 g mushrooms (sliced)
3 garlic cloves (minced)
200 g cherry tomatoes (halved)
1 lemon (juice and zest)
1/2 tsp salt
1/2 tsp pepper
200 g spaghetti
1 tsp paprika
500 ml boiling water
2 tbsp nutritional yeast
small handful of basil (chopped)
200 g spinach

- Method -

1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.

2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.

3. Stir in the nutritional yeast, spinach and most of the basil.

4. Remove the pan from the heat and sprinkle any leftover basil on top.

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