Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Vegetarian cheesy spelt pasta!

on 07/01/2015

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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:

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And this:

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And this:

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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 Berry 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 & sautΓ© 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! πŸ˜‰ You must taste the cheese, then the spinach & mushrooms!!Β 

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 ,Β La Chance au Roy, 2013. This was leftover wine from the one we drank with our Seasonal spelt flatbread!

 

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28 responses to “Vegetarian cheesy spelt pasta!

  1. shenANNAgans says:

    Holy yarm! Looks so good I went in to smell my computer screen. πŸ™‚ Does the cheese take ages to melt?

  2. That does look amazing!!! I will make it this week…

  3. boeddhamum says:

    Lovely dish! And this cheese looks sooo goood πŸ˜‰

    xoLinda

  4. Mmmmm….tasty….:)

  5. hotlyspiced says:

    This has beautiful presentation. I love the use of the sheep’s cheese. I do try to eat spelt pasta as much as possible xx

  6. Sounds delish! Yummy! πŸ™‚

  7. Francesca says:

    Awesome dish! Looove it!

  8. Great tip about taking cheese out of the fridge Sophie πŸ™‚

  9. Liz says:

    lovely! And I’m all over that cheese. It’s perfect.

  10. Yum! This looks like a lovely dinner!

  11. Angie@Angie's Recipes says:

    Spelt pasta…my favourite. This looks comforting and healthy.

  12. Koko says:

    This looks like a gorgeous meal, Sophie! That sheep’s cheese looks very good!

  13. Sarah says:

    Hey Sophie!
    I made your super fantastic cheese pasta with kamut tagliatelle & used a local medium-soft sheep’s cheese! It was divine & even wonderful! Xxx

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