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Pasta with Cheese Russians and Greens
Pasta with Cheese Russians and Greens

YOU and Drum 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.

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




Eskort Cheese Russians

15 ml

olive oil

125 g

chopped mushrooms


baby marrows, sliced

100 g

spinach, sliced in ribbons

250 g

fusilli pasta

125 ml

sliced black olives

30 ml

fresh basil leaves



60 ml

basil pesto

45 ml

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.

Recipe Meal Types: - Quick & Easy - Lunch - Dinner
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