Spaghetti with a « Cheese, Mushrooms, Cherry Tomatoes & Pesto » salsa
2021-04-08- Cuisine: Inspired
- Course: Main course
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- 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.
Ingredients
- 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
Method
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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