Spaghetti portofino recipe

Spaghetti portofino

3 ratings

Prep Time:5 mins

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"

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