This is the easiest pasta dish in the world! I’ve always been dubious of one pot pastas due to the whole non traditional nature, but who doesn’t want less dishes to do? The Smokey cheddar is perfectly balanced by the acidity of the KEENs mustard powder and the brightness of the tomatoes.

I’ve partnered with KEENs to bring you this deliciousness, and their mustard powder is something I often use in creamy sauces. It’s perfect in mac’n’cheese and other cheesy pasta dishes like this. I also love adding it to a coating on pan fried fish to get that extra golden colour, check out this recipe. 

I recommend starting with 1/2 tsp in this number and then adding more a pinch at a time to suit your taste. Adding it at the end helps keep everything bright and cut through the cheesiness. 

When making one pot pasta it’s important you can fit the pasta across the bottom of your pan, break it to fit if you need to. You’re not adding much liquid so the pasta being in a shallow even layer helps. Speaking of liquid, if your heat is really high it may evaporate too quickly, before the pasta is cooked, if this happens just add 1/2 cup of water more at a time. You don’t want too much liquid at the end! You want the sauce to be thick from the pasta starch do that it costs the noodles.

In a pinch, I’ve made it without the fresh tomatoes and it’s still good. It’s BETTER with the fresh ones added too, they bring that brightness I was talking about – especially when they’re in season.

Want to use a different pasta? Go ahead! But keep an eye on it, if it has a longer cooking time than the pasta listed you will need to extend the cooking time. Taste and check, always!

Serves 4

Ingredients 

1 Tbs oil

1 shallot, finely chopped

2 cloves garlic, crushed

400g bucatini (I used one with a 6 min cooking time)

200g mushrooms

1/2 cup Sundried tomatoes 

150g cherry tomatoes 

750ml low sodium stock (chicken or vegetable)

1 Tbs creme fraiche

1/2 tsp KEENs mustard powder

1/2 cup very finely grated smoked cheddar cheese

1/4 cup finely grated parmesan

3 Tbs chives

3 cups baby spinach

Directions

Place a large wide pot on medium high heat. Once hot, add the oil and the shallot, fry for 2 minutes or until softened, add the garlic and cook for 30 seconds. Add the pasta, mushrooms, and both lots of tomatoes. Pour over the stock. Bring to a boil, turn down to a simmer and cook, covered, for about 8- 10 minutes. 

Test the pasta. Take off the heat when al dente as it will continue cooking slightly as you finish the sauce. There should only be a  bit of liquid left in the bottom.

Add the creme fraiche,  KEENs mustard powder, cheese, 2Tbs chives and spinach and stir. The spinach will wilt and the cheese will melt. Check seasoning, adjust as needed (you can add more mustard powder at this point) and serve. Sprinkle with extra chives.

HH. x