Italian Cherry Tomato & Mushroom Pasta with an Indian Twist

Just a bit of experimenting in the kitchen, felt like something light and meatless and these were the ingredients I had on hand. Turned out exquisitely even though I wasn't expecting much. The cumin seeds really makes the other flavours pop.

olive oil
1 onion, chopped
1 teaspoon chopped garlic
1/2 teaspoon cumin seeds
250g small button mushrooms
250g cherry tomatoes, halved if neccessary, smaller ones left whole
1 tbsp sugar
1/2 teaspoon dried mint
salt & pepper to taste
1 - 2 tbsp basil pesto
1 - 2 tbsp cream
100g rocket
2 tbsp capers

1. Saute onion, garlic & cumin seeds in oil until translucent
2. Add button mushrooms, saute for a few minutes, until starting to soften
3. Add tomatoes, sugar, mint, salt & pepper, turn heat down and simmer for 10 - 15 minutes
4. Add cooked spaghetti, pesto and cream
5. Finally stir rocket & capers through, let sit until rocket wilts
6. Serve immediately, sprinkled with a little bit of cheese - I used boerenkaas with mustard
seeds to great effect, but I suspect fontina would work equally well.