I love colourful pasta, as well as I love natural ingredients. Although the obvious choice for making green pasta is spinach, I’ve made this one with matcha in order to give it a distinct flavour.

Ingredients (for two people):

For the pasta

1 medium egg

1 cup of white flour

1 tbsp of matcha powder

For the sauce

1kg uncooked and unpeeled shrimp

1 onion

1 tbsp concentrated tomato paste

150 gr soft cheese (such as philadelphia cream cheese) I used Queixo do Cebreiro, a delicious Galician cheese.

200 gr mushrooms sliced

50 ml cognac

Chipotle (1 or 2 from a can)

Basil

Salt and Black pepper

Yellow chili

Method:

Mix the pasta ingredients by hand or in a food processor. Adjust flour if the dough is too wet, add some water if it’s too dry. It shouldn’t stick to the surface.

Knead for a while until well mixed.

Let it rest for half an hour.

Peel the shrimp. Keep the heads and place them in a pot with boiling water. Cook them for 15 minutes.

Use a coolander and press the shrimp thoroughly against it while you keep the water from boiling them.

Discard the heads.

Fry the onions, add the chipotle thinly diced, then the mushrooms and cook until almost done.

Add the tomato paste and the cognac, then cook for a couple of minutes.

Now add the cheese and some of the water from boiling the shrimp. When everything is combined, add the deveined shrimp.

Cook forjust one minute and set aside.

Make spaghetti by rolling the pasta dough and cutting thin strips (or by using a pasta machine, of course)

Cook the pasta in boiling water for 2 minutes and then add to the pan with the sauce. Cook for another 2 minutes. If it’s too dry, add some of the shrimp water.

Finally, add salt and pepper as needed. Slice a yellow chili and add to your taste. Garnish with some fresh basil.
Have fun and keep fooding!