Pasta with cheese Russians and greens

By YOU digital
20 February 2018

Food assistant Carmen Petersen’s grandmother used to make pasta with Russians so for Carmen, this recipe holds many memories - but now she's added a fresh, modern twist!

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

Food 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.

Ingredients

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

SAUCE

60ml (1/4c) basil pesto

45ml (3T) creamy yoghurt

salt and pepper to taste

Parmesan to serve

Method

  • 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.

SAUCE

  • 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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