We hope you are having a great time with your family and loved ones and of-course gorging on some delicious foood!! In today’s post I wanted to share one of my all time favourite pasta recipes. It’s quick, simple and really flavourful!
This time when we re-started the blog, we wanted to share more than just on the usual topics we talk about – fashion, beauty and fitness. For those of you who know us, know that we’re big time foodies, and I think especially as we’ve gotten older we’ve really started to enjoy experimenting in the kitchen and trying out new recipes. V makes a mean pad-thai and Indo-Chinese fried rice and manchurian – of-course, I keep saying this to her time and again so that I always get to eat it 😛 hehhee! We want to share some of the recipes we enjoy and experiment with as well as do restaurant reviews.
So now coming to my recipe, you know there are some days you want to eat something comforting, yummy and carb-by. This pasta is one of those dishes for me. To be honest, I love cooking and I’m usually one of those people who takes whatever ingredients that she finds and will make something out of it and I don’t really measure stuff either. I go buy instinct, smell and taste of-course. I’ve tried to give you a pretty accurate measurement and included some pictures as well as a rough guideline – excuse my photography skills, I’m still pretty new to this :D. The good thing about this recipe is that its got veggies packed into it so good for the kids too! Happy cooking :)..
Here’s my Tomato & Spinach, Goat cheese Pasta
1 brown onion (medium) – sliced
2 tomatoes (medium – large) – roughly chopped
4-5 mushrooms – sliced
1 bunch spinach – roughly chopped
3-4 cloves garlic – sliced
100 gms goat cheese (chevre)
80-90 gms spagetti or pasta of your choice
1/2 tsp chilli flakes (optional)
1 tsp garlic granules (optional)
1- 1/2 tsp black pepper
1 tbsp olive oil
Parmesan for garnish (optional)
Salt to taste
Boil pasta according to packet instructions. In another skillet, heat olive oil, chilli flakes (optional) and add onions on medium heat. Fry for a few minutes and add the sliced garlic. Once the onions are cooked through after 5-6 mins, add the mushrooms and saute’ further. Here you can add the garlic granules, black pepper and salt. After 3-4 mins, add the tomatoes, once that had cooked through, add the spinach. Drain the pasta and add a little bit of butter or oil as as not to dry or stick.
Once the spinach has cooked through and wilted, add the cheese and let it melt to become a sauce. After tasting, add salt to taste.
Add the pasta and mix well! Voila, done! Garnish with a little bit of Parmesan cheese and ground pepper if you like
I hope you enjoy this recipe if you do try it out, let me know how it comes out! Feel free to message us if you have any further questions :-).
Also, in terms of cheese, you can swap with feta or buffalo mozzarella. My personal favourite is Chevre’ and I would highly recommend trying this! It is a mild, flavourful French cheese made from goat’s milk, any brand is fine – I used some of the cheese I bought from my recent trip to Paris.