150gramsof brown rice pasta/spaghetti (I use Doves Farm)
10-12plum tomatoes cut into quarters
1garlic clove crushed
pinchof chilli flakes
1/4small bagbaby spinach leaves
small handfulfresh basil leaves
Juice of 1/2 lemon
Salt & Pepper
Place the pasta in boiling water and allow to cook for about 10 minutes.
Pour the olive oil, garlic and a pinch of salt and pepper into a pan on medium heat until the garlic is bubbling.
Add the chopped tomatoes and allow these to cook for 3-5 minutes until they have browned off a little and softened.
Next add the chilli flakes, paprika, tomato puree, miso paste and pinch of salt and pepper and stir these until mixed together at which point add in the spinach and half the basil leaves allowing them to wilt down.
Once the pasta is cooked lightly drain and add straight into the pan.
Now stir in the lemon juice and its ready to serve, finish by adding the left over fresh basil leaves.
This dish can be made hotter just by adding more chilli flakes and paprika, its also great with grilled chicken on top or mixed in.