The Big Cheese

I eat a lot of cheese. Everything is better with cheese. Especially pasta with mushrooms and tomatoes. Enough for two.


Mushrooms (about 6 medium sized ones)

400g tin chopped tomatoes

1 clove garlic

Dried oregano

1 onion





Balsamic vinegar

Lemon juice

Olive oil


Finely chop the onion and slice the garlic clove. Roughly chop the mushrooms and grate some cheese. Actually, grate a lot of cheese. Bring a large pan of water to the boil and heat a large frying pan with a little oil. Sauté the onion and garlic with some pepper and some dried oregano. When they begin to soften, add the mushrooms and cook until soft.Once the water boils, add the pasta and cook according to pack instructions.

When the mushrooms are soft, add the tin of chopped tomatoes and bring to a gentle simmer. Add a splash of balsamic, stir through and throw in a big spoonful of mascarpone and some grated cheese. When the pasta is cooked, drain well and add a squeeze of lemon to the sauce. Divide the pasta between two bowls and pour half the sauce over each. Serve with, you guessed it, more cheese xx


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s