Spicy Sun-dried Tomato Fusilli with Spinach and Mushroom
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.
- 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
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.
Sprinkle as little or as much crushed red pepper flakes on top. Enjoy!
- 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.