Spaghetti with a « Cheese, Mushrooms, Cherry Tomatoes & Pesto » salsa

  • Servings: 2

It was a day when I could not decide what to cook that I concocted this sauce. Most of The ingredients chosen had to be used before the “best before” date. And pasta, more precisely spaghetti, is my preferred dish when I am not in the mood of cooking.

The sauce was really good! When my husband said that he loved it (he is usually my guinea pig) I immediately wrote down the ingredients before forgetting them. Here is the recipe!

N.B.: for the cheese, choose preferably a white, salty, tangy and crumbly cheese.


  • 200g of spaghetti
  • 100g of goat or feta cheese, crumbled
  • 100g of fresh mushrooms, sliced
  • 1 banana shallot or white onion, chopped
  • 1 tbsp of red pepper paste or paprika
  • 4 cloves of garlic, finely chopped
  • Chili flakes, to taste (optional)
  • 250g of cherry tomatoes, cut in half
  • 2 tbsp of pesto
  • A large handful of rocket, roughly chopped
  • 2 or 3 tbsp of olive oil
  • Salt & black pepper, to taste


Step 1

Put a wok-style pan over a medium high heat then add the olive oil and sauté the garlic and the shallot. When slightly coloured, add the mushrooms and keep sautéing for 1 or 2 minutes before adding all the other ingredients, except the cheese, the salt and the pepper.

Step 2

When the tomatoes have wilted and formed a sauce, add the crumbled cheese and mix well to combine. If the mixture is too dry add a splash of water (ideally from the spaghetti’s cooking water). Now add the black pepper but taste before adding any salt.

Step 3

Toss the spaghetti (cooked al dente) with the sauce and serve warm, with a side dish of green salad or some other baked vegetables.

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