Creamy Tomato and Mushroom Orzo Pasta with Spinach Salad

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook leek for 1-2 minutes, until softened. Add mushrooms and salt and cook for a further 2-3 minutes, until starting to colour.
3. Add garlic and tomato spice blend and cook for about 1 minute, until fragrant. Add wine/stock, stock and canned tomatoes. Bring to a simmer, reduce heat to medium and simmer for about 5 minutes, until sauce is thickened and reduced.
4. While tomato sauce simmers, cook orzo pasta in pot of boiling water for about 8 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
5. When tomato sauce has thickened, stir through cream, Worcestershire sauce and courgette. Cook for a further 2-3 minutes, until thickened. Season to taste with salt and pepper.
6. While sauce is simmering, toss all spinach salad ingredients together in a large bowl with a drizzle of oil. Season to taste with salt and pepper.
7. divide orzo pasta between plates or bowls and spoon over plenty of creamy tomato and mushroom sauce. Top with a handful of spinach salad.