A light pasta lunch

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A Father in the Kitchen

Community Member


Easy 👌


2 cloves garlic (grated)
2 tsp olive oil
10 button mushrooms
cherry tomatoes
½ bag spinach
½ bag spaghetti
1 tsp sea salt
½ lemon juice
yellow bell pepper


  • frying pan
  • wooden spoon
  • Step 1/6

    • 2 cloves garlic (grated)
    • 2 tsp olive oil
    • ½ lemon juice
    • frying pan
    • wooden spoon

    Oil, Garlic & Lemon. Oil in the pan on a low heat. Grate the garlic (it will dissolve in the oil). Add the two with the lemon juice and mix for a minute or two.

  • Step 2/6

    • ½ bag spaghetti
    • 1 tsp sea salt

    Boil the kettle. Spaghetti and a large pinch of salt in a pan. Boiling water in the pan and spaghetti on a high heat. The salt will stop the spaghetti sticking. Make sure you still stir it.

  • Step 3/6

    • 10 button mushrooms
    • cherry tomatoes
    • yellow bell pepper

    Once the spaghetti is in. Put the mushrooms and chopped pepper in the oil pan and make sure they are coated. Half the tomatoes. Salt them and them stick them in the grill. It is strongly recommend to grill the tomatoes as this reduces the water and acidity in them and opens up the flavour.

  • Step 4/6

    • ½ bag spinach

    Once the spaghetti is done. Drain and keep a table spoon of the water for the mushrooms and spinach. Add the Spinach to the oil pan and allow to wilt.

  • Step 5/6

    Tomatoes out. Add to oil pan then add the spaghetti. Mix together and season to taste. Feel free to add a little cheese and basil.

  • Step 6/6

    Simple, Fresh and light. Enjoy.

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