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Spaghetti portofino

 3 ratings

Prep Time:5 mins

Cooking Time:15 mins

Serves:1 Adult

Spaghetti portofino

This pasta is a great mid-week meal. Easy to make and full of flavour. 


  • 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


  1. Boil the spaghetti according to packet instructions, omitting any salt.
  2. Heat the oil in a pan and add the onion. Stir for 3-4 minutes.
  3. Add the garlic and stir for 1-2 minutes.
  4. Add the tomatoes and sliced mushrooms and cook gently for about 10 minutes at the lowest heat. 
  5. Add the pesto and almonds, stir for 1-2 minutes and remove from the heat.
  6. When ready, drain the spaghetti, reserving some of the cooking liquid, and add the spaghetti to the sauce. 
  7. 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"

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