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Happy #worldpastaday everybody!
Hope you’re all having a lovely chilled out Sunday and eating #allthecarbs 😋
Here’s my contribution to this rather excellent food holiday…
My Favourite Pasta Dish
This is my favourite ever pasta dish - inspired by a sandwich I picked up once at an airport, that I wanted to recreate in some way. And this is what I came up with!
Ingredients
- 150 g pasta of your choice - I used chickpea casarecce (~2 cups)
- 1 Tbsp olive oil extra virgin
- 250 g mushrooms (~2-3 cups) sliced
- 4-5 blocks frozen chopped spinach (~1 cup) defrosted and squeezed to remove excess water
- 100 g roasted red pepper from a jar (~1/2 cup) drained, rinsed and chopped
- 4 Tbsp cashew cream cheese
- 1 Tbsp lemon juice
- 1 Tbsp dijon mustard
- 2 tsp lemon and black pepper seasoning (to taste)
- 2 Tbsp pine nuts
Instructions
- Boil pasta according to packet instructions
- Heat the oil in a sauté pan and cook the mushrooms for 5-6 minutes until starting to caramelize
- Add the spinach and red pepper to the mushrooms and cook for a further two minutes to warm them through
- Now add the cashew cream cheese, lemon juice, dijon mustard and lemon and black pepper seasoning and cook that for a couple of minutes
- Drain the pasta, reserving 2 tbsp of the cooking water
- Add the cooked pasta to the sauté pan and stir everything together, along with the reserved pasta water, and turn heat down low to keep warm
- Toast the pine nuts in a small frying pan for 1-2 minutes, tossing constantly so they don’t burn
- Plate up and garnish the pasta with the pine nuts
