Pasta with cheese russians and greens

By Drum digital
21 February 2018

Preparation: 15 min | Cooking: 15-20 min | Serves 4

Pasta with cheese russians and greensFood assistant Carmen Petersen’s grandmother used to make pasta with Russians so for Carmen this recipe holds many memories, but she's added a fresh, modern twist.


4-6 Eskort Cheese Russians

15ml olive oil

125g chopped mushrooms

4 baby marrows, sliced

100g spinach, sliced in ribbons

250g fusilli pasta

125ml (1/2c) sliced black olives

30ml (2T) fresh basil leaves


60ml (1/4c) basil pesto

45ml (3T) creamy yoghurt

salt and pepper to taste

Parmesan to serve


  • Cook the pasta according to the packet instructions and drain.
  • Meanwhile heat the oil in a nonstick pan. Fry the sausages until they start to brown and are cooked through. Remove from the pan and slice with a sharp knife.
  • Fry the mushrooms and courgettes in the same pan till they start to colour and are cooked.
  • Add the spinach and heat till wilted.
  • Add the Russians, veggies, olives and basil leaves to the pasta and mix.


  • Mix together the basil pesto and yoghurt and season to taste.
  • Add to the pasta, give a good stir and serve with shavings of Parmesan and extra basil.

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