By Issy Torney

Pasta with Cherry tomatoes and Mushrooms

This recipe is fresh, new and yummy! It is a penne pasta with a warming tomato sauce with cherry tomatoes and mushrooms mainly but also other vegetables like asparagus and baby spinach. It is easy to whip up, it is full of healthy ingredients but still as a great taste! It has no meat but has protein from the parmesan cheese, which means it is great fr vegetarians.

Recipe for pasta and sauce


100 grams of pasta of choice (penne)

40ml olive oil

I spear of asparagus

6 mushrooms

Half a red onion finely diced

I clove of garlic finely diced

80grams of cherry tomatoes quartered

Half a cup of baby spinach leaves

1 cup of canned tomatoes

Quarter of a bunch of fresh basil chopped

10ml balsamic vinegar

Quarter of cup parmesan cheese (for serving)

3 basil leaves for serving


  1. Put fry pan on medium heat with olive oil
  2. When warm, add onion. Cook for 2 mins.
  3. Add garlic, cook for further minute
  4. Reduce heat to low
  5. Add cherry tomatoes, cook for 2 mins
  6. Add baby spinach leaves and asparagus and mushrooms and cook for 1 min
  7. Add basil and canned tomatoes, cook for 4 mins
  8. Cook pasta, drain, put into bowls. Pour sauce over. Drizzle with balsamic vinegar.
  9. Plate up the pasta with sauce on top, sprinkle some parmesan cheese on top and enjoy!

  • note- For iron and protein add chicken breast at step 2 and cook until white all the way through and for dairy allergy do not add parmesan cheese on top of the pasta

Nutrition Analysis

This dish has great nutritional value, it is full of vegetables which contain lots of vitamins. These are essential for growth and development. The healthy living pyramid has 3 levels. My dish fits into the eat most section, besides the oil and the parmesan cheese.