The Doriscious Pasta + YouTube ON

If anyone would like to describe me with a dish it would have to be pasta with tomato sauce and cheese – loads of cheese.

Easy, fast, filling… definitely not the healthiest meal. Best decision on the fourth day of the year, right?!

I’ve got no name for this dish, so I’ll be just so cool to name it after myself – I’m not that selfish btw! Here you go, Loves…


The Doriscious Pasta

for 4 people


  • 500 g spaghetti
  • 15 dkg cheese (emmental or cheddar)

Tomato sauce:

  • 1 tbsp coconut oil
  • 1 onion
  • 1 carrot
  • 15 dkg ham
  • 2 cans of tomato (whole peeled)
  • salt, pepper, garlic salt, basil
  • 1 tbsp honey

Béchamel/White sauce:

  • 125 g butter
  • 70 g flour
  • 4-5 dl milk
  • salt, pepper


Preheat oven to 165°C/330°F.

Place the pasta into boiling water, add a pinch of salt and cook until al dente.

Cut the onion finely, chop the carrot and ham to little pieces.
Heat up a tablespoon of coconut oil. Put the onion first with a pinch of salt – it will prevent burning. Braise untill glazy, then add the chopped carrot. After 3 minutes, add the ham and season with salt, pepper, garlic salt, basil.

When everything is a little golden add the tomatoes. Chop into smaller pieces with the spoon and add one can of water as well. Let the sauce simmer on medium heat for 15 minutes and  make the Béchamel sauce.


Heat the butter on medium heat until melted. Slowly add the flour and stir continuously until smooth. Cook the mixture on medium heat until it turns into a golden sandy colour. Add the milk slowly and keep whisking until the texture becomes smooth. Cook it for 2-3 more minutes and stir continuously, then remove the pan from the heat and season it (salt, pepper).


When the Béchamel is ready, check the tomato sauce and add my secret ingredient, 1 tbsp honey. Yes, honey! No, it won’t taste as honey, it will get out the best flavour of the tomatoes – delish!


Here comes the best part. Put the cooked pasta to an oven pan and pour it off with the tomato sauce. Mix it a bit and pour it off with the Béchamel as well. Make sure both sauces go in everywhere. Sprinkle it with grated cheese and place it to the oven for 15-20 minutes on 165°C/330°F. It will be even better if you bake it for 10 minutes and grill for another 5-10.



As it turns to golden and you can see the cheese bubbling in the corners, it’s ready to conquer, my friends!


A small collection of my tips:

You can use healthier pasta types such as whole-grain and low-fat cheese or vegan cheese, depending on your taste and ‘diet’.
No need to add any oil to the pasta. If there’s a generous amount of water it won’t stick together, trust me.
The cooking time depends on what type of pasta you use. Make sure you don’t overcook it. Al dente is an Italian expression means “to the teeth”. If your pasta is al dente, you will chew it a little longer, you will digest it easier and it’s very important!
I have a special collection of salts from London. It was love at first taste!!! You can buy these type of salts in deli shops if you’d like a fancy taste but garlic salt will do as well.
Cornish Sea Salt


I’m super happy to announce that MY YouTube channel is ON!
Check out my first video!
Now, I’m totally aware of that it’s not the best food video ever…and this is exactly what’s gonna inspire me to work on it more and more! 🙂



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