Tomato Archives • Mushroompride

One Pot Spinach Tomato Spaghetti – Delishar

I hear you! Quite a number of you have asked for vegetarian recipes, in the option to comment during my Mayer Airfryer Giveaway. This easy one pot recipe has the variation for a vegetarian version. 🙂 Simply substitute the chicken stock to vegetable stock as the base stock for the recipe, and you’ll get yourself a one pot vegetarian meal!

At first I was afraid that I will have to fight the kids during dinner to finish up their food. You know, because it’s not ‘unhealthy’ looking. Kids, they love their Chicken Nuggets, French Fries, Fish and Chips, Burger, and Chicken Tenders. Basically anything that looks like it’s been fried. But boy was I surprised that dinner was an easy feat that night! The 2 little girls looked at their plate, then dubiously picked up a forkful, and started nibbling. Then my first born, also the picker one, turned to me and said, “Mmmm! Mom, I like it!”. I probably mouth a “Phew” and “Yay” at the same time. Dinner was polished off their plate in no time. That for me is the best thank you ever!

As a cooking blogger, I do plan for meals to be posted on my cooking blog. As a working mom, it leaves me with limited amount of time to do so as well. Therefore, I cook as much as I can on the weekends, or on days where I have a little more time to spare. It is recipes like this, that makes cooking less daunting for busy moms like myself. I’m sure that even my helper, who is an avid follower of my cooking blog appreciates recipes like that too. Little prep, with very little clean up. That leaves her with more time in the day to finish the household chores so she can retire for the evening much earlier.

Alright, enough of my ramblings. If you like to see more recipes like this, drop me a comment. If you tried a recipe from my cooking blog, I’d love to hear from you. Or simply drop me a note to say hi! 🙂

This recipe was made in my 26cm Le Creuset French oven, you can simply multiply the recipe to feed more!

Tomato Spinach Pasta Process

One Pot Spinach Tomato Spaghetti

Delishar

250 g instant spaghetti
800 ml low sodium chicken/vegetable stock
1/2 medium onion sliced
6 cloves garlic minced
1 cup cherry or grape tomatoes halved
1 tbsp olive oil
salt and pepper to taste
2 cups baby spinach

Heat dutch oven and add olive oil.
Saute onion until soft, then add garlic and saute for 30 seconds.
Add tomatoes, and saute for a minute.
Then add stock, pasta, and season with salt and pepper.
Bring to boil, lower heat to medium low.
Cover and allow to cook for 7-8 minutes.
Uncover, and stir in spinach until wilted.
Remove from heat, and serve immediately.

Tomato Spinach Pasta

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Browned Butter Salmon on Sundried Tomato Pasta – Delishar

I have no idea why it took me this long to make sun dried tomato pesto for the family. That thing is amaze-balls! I did make amends for that though. The day after I made this recipe, I went out to get more sun dried tomatoes. Proceed home to make myself a huge tub of pesto, which I have been using for chicken, fish, pasta, wraps, and sandwiches. It taste so good and it is so versatile!

The husband and kids absolutely adored me that evening because of this dinner. The husband was going on about how good the pasta was, and how the sweetness of the salmon beautifully compliments the pesto. The girls enjoyed their dinner so much that they requested for me to make it again, to pack in their school lunch box. Did I also mentioned that they were asking for additional serving? There were not enough to go around, twice! So, if you are making it. Make more. Leftovers, if any, is always good for lunch the next day.

I used organic extra virgin olive oil from Naturel and their range of organic pasta as well. Don’t skim on the fish. If you have not tried wild caught salmon, you are seriously missing out on the good stuff. I promise you, you will be able to taste the difference. I get my supply of wild caught fish from The Alaska Guys.

Browned Butter Salmon on Sundried Tomato Pasta

Delishar

Sundried Tomato Pasta

240 g fusilli
200 g asparagus woody ends removed and cut into 2 inch length
1/4 cup pasta cooking liquid
1 cup 25g fresh basil leaves
85 g sundried tomatoes
1/4 cup 59ml extra virgin olive oil
2 tbsp shredded Parmesan cheese
Salt and pepper to taste

Brown Butter Salmon

4 pieces 200g each Wild caught salmon fillet from The Alaska Guys
4 tbsp 57g butter
4 tbsp honey
1 tbsp lemon juice
1/4 – 1/2 tsp red pepper flakes adjust to taste
3 cloves garlic minced
Salt and black pepper to taste

Sundried Tomato Pasta

Cook pasta in salted water until al dente.
In the last minute of cooking the pasta, add in asparagus.
Drain and set aside.
Place all the ingredients into food processor EXCEPT pasta and pasta liquid.
Process until you get a paste. If too thick, thin it out with pasta liquid.
Toss pesto with cooked pasta & asparagus.

Brown Butter Salmon

Preheat oven to 200C.
Season fish with salt and black pepper.
In a oven safe pan over medium heat, melt butter and allow to cook until it starts to brown and smell nutty. (be careful not to burn it)
Add lemon juice, honey, red pepper flakes and garlic into the pan.
Cook for 45 seconds, and scoop out half of the sauce for serving later.
Add salmon into the pan skin side down and cook for 3 minutes.
Flip, and transfer the pan to the oven to broil further 5-6 minutes.
Drizzle with the reserved brown butter sauce to serve.

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Poached Egg on Sun-dried Tomato Pesto Toast – Delishar

2 weeks ago, I shared a Browned Butter Salmon on Sun-dried Tomato Pesto Pasta. That was the first time I made this amazing pesto. It goes on anything and everything. It’ll even make furniture taste delicious. But I would not recommend that.

Ever since that day that I introduce it to the family, they could not get enough of it. My girls love it with their pasta, and I like to have it on toast. So I spread it on my toast instead of using butter. Much healthier too!

A little yolk porn to get you motivated to make it soon. 😛 I made this for brunch one weekend morning. Since the husband isn’t a big fan of poached eggs, I usually refrain from making it when he is around for meals. However, he left for work early that day, so it’s food freedom. Yay! That golden lava yolk is so glorious, and it sets my saliva glands going like cray cray. Enough of the yakking, let’s get down to the delicious business.

Poached Eggs with Avocado on Sun-dried Tomato Pesto Toast

Delishar

Sun-dried tomato pesto (Makes about 1 cup)

40 g fresh basil leaves
200 g sundried tomatoes
1/4 cup 59ml extra virgin olive oil + a little more if you wish
4 tbsp shredded Parmesan cheese
Salt and pepper to taste

Others

2 slices wholewheat bread toasted
1 avocado pitted and sliced/mashed
Sun-dried tomato pesto as needed

To poach 1-2 eggs

Bring water to a simmer, season with salt, & a splash of vinegar to a simmer, swirl it with a spoon to create Whirlpool. Crack egg into ramekin/bowl. Gently slide room temp egg in the middle, cover, turn off heat, and allow to sit for 4 mins.

To poach a batch at once

Use a wide pan with higher sides. Bring water to a simmer, season with salt, & a splash of vinegar to a simmer. Crack egg into ramekin/bowl. Gently slide room temp egg into water. Repeat. Egg>ramekin>water. Or you can use multiple ramekin, to hold each egg individually. But more to wash. 😛 Cook each egg for about 4 mins. Check, whites are set but yolk still soft and molten. Remove with a slotted spoon, and drain on paper towel.