Do you have any slow baked or pickled tomatoes left over from the summer? Maybe you even grow spinach in your greenhouse at the moment. Then try this pasta dish filled with flavour. If you do not have any home-grown vegetables, not to worry - all the ingredients are also available in your local supermarket.

Serves 4

Ingredients:

• 400 g whole wheat pasta
• 200 g mushrooms
• 1 onion
• 2 tablespoons of olive oil
• 4-5 tablespoons of slow-baked tomatoes (see my previous recipe for the slow-baked tomatoes) or pickled tomatoes
• 240 g boiled green lentils (approx. 1 tin drained from water)
• 100 g fresh spinach
• ½ tablespoon of salt
• Freshly ground pepper
• Fresh thyme, oregano, or basil (optional)

Method:

Boil your pasta according to package directions. Cut the mushrooms in thin slices and finely chop your onions. Heat up a large pan or wok with oil and fry the mushrooms and onions. Add the spinach and lentils when the mushrooms and onions are completely cooked, and the mushrooms are golden.

Finely chop the slow baked tomatoes in a mini chopper, so they get the consistency of pesto. Strain off the pasta water and pour the pasta into the pan and mix it with the chopped baked tomatoes. Season with salt and a generous amount of freshly ground pepper. Serve with extra slow baked tomatoes and optionally fresh herbs on top.