Prep Time:5 mins
Understanding food allergies and intolerances
Spaghetti portofino
Cooking Time:15 mins
Serves:1 Adult
This pasta is a great mid-week meal. Easy to make and full of flavour.
Ingredients
- 75g / 2½oz. of spaghetti (wholemeal if desired)
- 1 teaspoon of olive oil
- 1 small onion, peeled and finely sliced
- 1 clove of garlic, peeled and finely sliced
- 2 medium tomatoes, finely chopped
- 50g / 2oz. of sliced mushrooms
- 1 tablespoon of pesto (green or red)
- 1 tablespoon of flaked almonds
- Black pepper, to taste
Method
- Boil the spaghetti according to packet instructions, omitting any salt.
- Heat the oil in a pan and add the onion. Stir for 3-4 minutes.
- Add the garlic and stir for 1-2 minutes.
- Add the tomatoes and sliced mushrooms and cook gently for about 10 minutes at the lowest heat.
- Add the pesto and almonds, stir for 1-2 minutes and remove from the heat.
- When ready, drain the spaghetti, reserving some of the cooking liquid, and add the spaghetti to the sauce.
- Heat everything through again for 5 minutes, adding a little cooking liquid to thin the sauce if required.
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Saucepan
Serving suggestions
Serve with a wholemeal roll
"If you have some leftover cooked chicken why not add it to your pasta"
