Roast the halved cherry tomatoes, with the halved garlic and chilli flakes,with a splash of olive oil, for twenty minutes.
Halfway through the roasting, add some small whole exotic mushrooms.
Meanwhile bring some salted water to the boil,and add the pappardelle. After 5 minutes, add a handful of baby spinach leaves and cook for a further 4 minutes...
Remove and drain. Toss in a little olive oil.
Serve the pasta topped with the roasted tomatoes, garlic and mushrooms.
For the mushrooms, I used oyster, buna-shimeji and shiro-shimeji varieties. Whatever you can get is fine.
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