Yesterday evening, I invented this lovely vegetarian cheesy pasta dish! I had some leftover sheep’s cheese in my fridge. That was leftover from making the spelt flatbread, see earlier post: here! I had to use it up. It is a medium-soft sheep’s cheese & will look something like this:
And this:
And this:
Recipe: For 4 persons
Ingredients:
350 gr spelt tagliatelle ( Egg-free )
250 gr spinach leaves, cleaned, washed, spun dry
250 gr oyster mushrooms, cleaned, each cut up into 4 pieces
1 fat clove of garlic, peeled & finely chopped
1 shalot, peeled & finely chopped
black pepper
Himalayan pink salt, in a grinder
a fruity extra virgin olive oil
1 piece of medium-soft sheep’s cheese, mine was with rind included 170 gr. Without rind, it was 155 gr, cut up into smaller chunks! Take your cheese 30 minutes before eating your pasta , out of your fridge, for better flavor!!!
Method:
1. Cook your spelt tagliatelle according to your packet instructions. Drain but keep a bit of the cooking water. This surely will be less than 1/4 of the cooking water!!!
2. Take a non-stick pan & add few drizzles of a fruity extra virgin olive oil. Heat up. When hot, add chopped garlic & shallot. Fry for a few minutes. I added some pink salt & some grins of black pepper. Do not add too much salt because your cheese will be a bit salty too. Add mushrooms & fry until browned & cooked through. Season with some black pepper & a bit of Himalayan pink salt. Set aside & place fitted lid on top.
3. Take a larger pot & add a few drizzles of oil & heat up. When hot, add spinach leaves & let them wilt & sauté them in the cooking pot. Season with black pepper & a bit of salt. Add spinach to mushroom mix. To this pot, add cooked tagliatelle, mushroom-spinach mix & heat up on medium-heat. Crumble your cheese, bit by bit to the pasta mix. I added a few splashes of that cooking water to the spelt pasta otherwise it will be sticky & you don’t end up with a creamy sauce! I added first half of my cheese & then more & more. Finally, I added it all, minus the rinds!! I added a lot of black pepper & some salt too, depending on how your cheese tastes like! ;) You must taste the cheese, then the spinach & mushrooms!!
4. When it is all creamy & yummy & just right, serve instantly in 2 clean white pasta plates & serve immediately! This is very yummy with a red Pinot Noir wine, like Bourgogne , La Chance au Roy, 2013. This was leftover wine from the one we drank with our Seasonal spelt flatbread!
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Sophies Foodie Files
Filed under: Egg - Free, Vegetarian
