Vegan full English with tomato cannellini and mushrooms

Ingredients

For 1 serving

• Cooked cannellini beans120 g
• Tomato passata60 g
• Button mushrooms150 g
• Tomatoes1
• Spinach80 g
• Paprika1 pinch
• Extra virgin olive oil3 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Method

1. Rinse the cannellini beans and put them in a small pan with the passata, paprika and a pinch of salt; warm over a medium-low heat for 8 minutes, stirring now and then, until the sauce thickens.
2. Meanwhile wipe the button mushrooms with a damp cloth and slice them; wash and halve the tomato; wash and drain the spinach.
3. Heat the oil in a frying pan over a medium heat and add the tomato cut side down; cook for 3 minutes, until browned and slightly softened, then move it to the plate.
4. In the same pan add the mushrooms with the thyme leaves and cook for 5 minutes, until golden and dry; add the spinach and stir for 1 minute until wilted, and season with salt.
5. Arrange the beans, tomato, mushrooms and spinach on the plate and finish with black pepper.