Home Cooking in Geneva: Merguez Pasta

Saving up is not that easy when living in Geneva. So, when my husband moved to Geneva earlier this month, we have been finding ways to maximize our budget but still able to do what we love to do: travelling and eating.

One of the things that I find very effective when we talk about saving up is cooking our own meals. Cooking at home not only helps us save bucks but also helps us in our efforts to eat healthier.

One thing about cooking at home though is we quickly find ourselves dealing with leftovers and scraps of ingredients we used. Now, we have a full fridge of leftover ingredients from the previous dishes. So, we decided that this weekend, we will not do any grocery shopping (as much as possible) and will use all the food in the fridge that we can save to make yummy meals.

For our lunch today, we had decided to cook the merguez we bought earlier this week. After looking at what’s inside our fridge, we had 2 things that needed urgent saving: ricotta (left over from our lasagna aubergine) and half-dead mint leaves. What we came up with was an insanely delicious pasta lunch.



  • approximately 180 g of merguez (removed from casing)
  • 1 garlic clove (minced)
  • 1/2 cup of sliced cremini mushrooms
  • 1/4 cup of sun-dried tomatoes
  • 1 cup tomato sauce (we make our own tomato sauce)
  • 2 tablespoons of ricotta
  • 2 tablespoons of minced mint leaves
  • 1 tablespoon olive oil
  • whole wheat penne pasta (we just estimated)



  1. In a medium heat, heat the olive oil then add the merguez. Break the merguez with a wooden spoon and saute for 8-10 minutes. Add garlic and saute for another 3-5 minutes. (Tip: if the sausage yields too much oil, you can also dip paper table napkin in the pan to reduce the oil)
  2. Add the cremini mushrooms in. Cook for another 3 minutes. Add the sundried tomatoes. Saute for another 2-3 minutes.
  3. Add the tomato sauce. Once it starts to simmer, add in the mint leaves. Stir and then add in the ricotta. Stir and let it simmer for another 3-5 minutes.
  4. Cook pasta as per package direction.

I intentionally didn’t add any salt and pepper on the sauce because the merguez sausages were already well seasoned. Also, I already seasoned our homemade tomato sauce well enough.

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