spicy pasta with spinach and mushroom

Spicy Sun-dried Tomato Fusilli with Spinach and Mushroom

sundried tomato pasta

Tonight I have decided never to order pasta in a restaurant again, specially when I can easily make this delicious home-cooked sun-dried tomato fusilli! The beauty of home-cooked meals is that you know exactly what’s going in your food, plus you can adjust the ingredients based on your preferences.

Masood is out to spend time with his cousin and friends. Home alone, I treat myself to this pasta that I have been meaning to cook since forever. In fact, I’m still eating while writing this post.

This is so easy to make and re-heats well. I hope you like it as much as I do.

Ingredients:

spicy sun dried tomato pasta

  • 300 grams fusilli (you can use fettuccine as well)
  • 1 cup reserved pasta water
  • ¼ cup sun-dried tomatoes, chopped
  • 4-5 cloves garlic, minced
  • 2 small tomatoes, blanched and diced
  • 3 tbsp tomato paste
  • ½ cup low-fat yogurt
  • ¼ cup sour cream
  • 1 tsp sugar
  • 2 cups baby spinach
  • 1 cup mushroom, chopped
  • salt & pepper to taste
  • crushed red pepper flakes
  • olive oil

Instructions:

Cook pasta according to instructions on the packet or box. Reserve 1 cup of water.

In a bowl, mix together yogurt and sour cream with a spoon. Set aside.

 

fusilli with sun dried tomatoes and mushrooms
Heat 3 tablespoons of olive oil. Add the chopped garlic, mushroom, and sun-dried tomatoes. Cook until fragrant.

 

Add tomatoes and fry until they're soft. Then add tomato paste. Mix well.
Add tomatoes and fry until they’re soft. Then add tomato paste. Mix well.

 

Add the yogurt-cream mix, stirring as you add it in the skillet. Simmer for about 5 minutes.
Add the yogurt-cream mix, stirring as you add it in the skillet. Simmer for about 5 minutes. Season with salt and pepper. Add the sugar and mix well.

 

Add baby spinach and cook until the leaves are wilted.
Add baby spinach and cook until the leaves are wilted.

 

Add cooked pasta. Mix well. Check the seasoning. Turn off heat. If the sauce is too thick, add the reserved pasta water, a little at a time.
Add cooked pasta. Mix well. Check the seasoning. Turn off heat. If the sauce is too thick, add the reserved pasta water, a little at a time.

 

Sprinkle as little or as much crushed red pepper flakes on top. Enjoy!

spicy pasta with spinach and mushroom

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Notes:

  • If you don’t have sour cream, here’s what you can do: thicken yogurt by draining through a cheesecloth-lined sieve over a bowl, then refrigerate for at least 30 minutes.
  • I usually do not like to add sugar, but without it the sauce tasted a little acidic. A teaspoon of sugar balanced the flavors very nicely. You may adjust the sugar based on your preference.
  • If you don’t have baby spinach, use the regular spinach. I like the baby spinach because there’s no need to chop them, they cook in an instant, and I find that they have a milder taste compared to regular spinach leaves.
  • You can make your own sun-dried tomatoes, in an oven.

14 comments

  1. Nadia, This is great! I remember I asked you to cook something and post, am so glad you finally made the time to do so. I would be posting my Pasta recipe soon as well, as a friend requested. I think this is the easiest food to cook. Mai raaton ko uth uth k akser yehi banati hun 😀

    Happy to see you back on the blog. 🙂

    1. Yes, you did ask me and I remember. That is why, instead of a restaurant review, I decided to post a recipe 🙂

      Looking forward to you recipe 🙂

    1. Aww, thank you so much. Although I must admit this entire process is time consuming, and I have to reheat my food after shooting it. But the pleasure of sharing it with all honesty makes it worth the effort.

      You can do it too 🙂

    1. Javeria! How’d you been? I’ve been away from blogging and social media for a month, but it’s so nice to see you around here now that I’m back 🙂

      This particular dish didn’t have cheese on it because I was trying to make it a lightened-up or skinny version, haha. But now that you mentioned olives and cheese in one sentence, I feel like running to the kitchen and preparing another pasta dish!

    1. The blog and I miss you, Nisa! It’s nice to see you again 🙂

      It is quite simple indeed and yet the flavors are much better than those in the restaurants.

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