Ceres Organics ‘believe in promoting sustainability of the earth + the people in it'.’ They connect with our ethos as they strive to provide organic, biodynamic and GE free foods available to everyone at a cost effective price.
Miso Mushroom Tomato Pasta
1x packet Ceres Organics Sorghum Fusilli or any other pasta
5 cloves of garlic, crushed
1 sprig rosemary, finely chopped 1 onion, finely chopped
1 can Ceres Organics Cherry Tomatoes
Handful fresh cherry tomatoes (or use another tin of tomatoes) 400g mushrooms, chopped into slices
1 bag of spinach
5 heaped tsp Ceres Organics Tomato Puree
3 Tbsp Ceres Organics Miso Paste
1 tsp apple cider vinegar
Pinch of chilli flakes
1 tsp of paprika
1 Tbsp capers
Juice of 1/2 lemon
Salt and pepper
Cook pasta according to packet instructions. Drain and set aside.
Heat a good glug of olive oil in wok or large pan add onion, garlic, rosemary and a pinch of salt. Cook until the onion softens. Add the mushrooms and cook for 10mins or until they become soft. Then add tomatoes, tomato puree, miso, chilli flakes + paprika. Continue to cook for a further 5mins. For the ast couple of minutes add the spinach, pasta + salt & pepper. Stir until well combined.
Chop the tomatoes into quarters and the mushrooms into slices
Put the pasta on to cook
Peel the garlic and crush it into a pan with a glug of olive oil, salt and pepper. Let this heat for a few minutes until it’s bubbling. Then add in the tomatoes, mushrooms, chilli and paprika. Let this cook for about five minutes, until it’s all soft
At this point stir in the spinach, tomato puree, miso, apple cider vinegar, capers, lemon juice + salt & pepper. Allow the spinach wilt.
To serve divide between bowls.