Preheat the oven to gas 4, 180°C, fan 160°C.
Put the halved cherry tomatoes in a roasting pan, scatter with the garlic and chilli flakes, season and drizzle with 1 tablespoon of the olive oil. Roast for 10 minutes. Add the mushrooms and continue roasting for another 10 minutes.
Meanwhile, bring a large pan of water to the boil, add a good handful of salt and then the pappardelle. Bring to a good rolling boil. Cook until just tender or according to the packet instructions, adding the spinach for the last minute.
Drain, return to the pan and toss the pappardelle and spinach in the remaining olive oil. Serve the pasta topped with the roasted tomatoes, garlic and mushrooms.
*Inspired Claire H. featured in the Realfood Cookbook