RECIPES BY Rhiannon Lambert

Tomato & Carrot Pasta

  • 25 minutes
  • 2
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Essential ingredients

½ onion, small dice
1 carrot, peeled and diced
1 red pepper, small dice
1 tsp smoked paprika
300g tomato passata
1 tin chickpeas, drained (240g)
2 tbsp tamari soy sauce
50g spinach
180g pasta
Olive oil
Salt and pepper
To serve: chopped fresh basil, mixed seeds


  1. Heat some olive oil in a frying pan and add the onion. Fry for 5 minutes. Add in the carrot and pepper and fry for 5 minutes until soft.
  2. Stir in the paprika and then pour in the tomato passata, chickpeas, tamari soy sauce and some salt and pepper. Simmer for 10 minutes.
  3. Cook the pasta according to packet instructions, then drain, save a splash of cooking water.
  4. Add the pasta to the tomato sauce with the spinach, 2 tbsp of cooking water and stir until the spinach wilts.
  5. Pour the pasta into bowls and top with mixed seeds and some fresh basil.