The nutritious mildly nutty flavour of Spelt Pasta is delicious served with this sauce of ricotta, mushrooms and tangy semi-dried tomatoes.
Mushrooms and sun-dried tomatoes go exceptionally well together.
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens and herbs. The mellow flavour combinations go exceptionally well with the earthy spelt pasta.
If you haven’t tried spelt pasta it is a must. Spelt itself is a nutritious ancient grain with an appealing milf nutty flavour. Its texture is similar to your typical pasta unlike wholemeal which can have a grainy texture. San Remo have an exceptional range of pastas whose pulse and spelt range provide a good source of fibre, free of artificial colouring , flavourings and preservatives .
The pasta itself cooks in 12 minutes which is plenty of time to make the sauce.
250g San Remo Spelt Pasta
2 tablespoons olive oil
150g mushrooms chopped roughly
4 cloves garlic chopped lightly
150g ricotta cheese
20g Basil leaves
1/4 cup baby spinach
4 semi-sundried tomatoes finely chopped
1/4 teaspoon finely grated lemon zest
Salt and pepper seasoning
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Place olive oil in a pan with the mushrooms and finely chopped garlic and stir until softened. Add the grated Lemon zest.
Add the cooked pasta into the mushroom mixture. Reduce heat.
Best together the cheese and milk, then pour into the pasta mixture.
Add tomatoes, spinach and basil leaves. Stir through so the spinach wilts. Season.
Serve and garnish with extra basil and Grated parmesan cheese.