Creamy Goats Cheese & Mushroom Pasta
Introduce
Chef :
Natalie Marten (Windsor__Foodie)
Creamy Goats Cheese & Mushroom Pasta
Why not give this dreamy pasta a try? It's super tasty and comforting, and uses a mix of dried wild mushrooms and chestnut with a tiny touch of truffle oil for a wonderful depth of flavour. The creamy goats cheese pairing wonderfully with them.
Ingredient
Food ration :
2 people
Cooking time :
25 mins
Cooking instructions
* Step 1
Bring some salted water to a boil and begin cooking pasta according to packet instructions.
* Step 2
Add the chestnut mushrooms and coat with the onions/olive oil then fry gently until just becoming soft. Add in the minced garlic in. Fry for a few seconds until fragrant then add in the porchini mushrooms and stock water they were in. Turn the heat up a little and bring to a simmer.
* Step 3
Once the pasta is cooked drain off, reserving a little of the pasta water and once the stock has almost reduced completely add it into the frying pan. Season with salt and white pepper. Remove the pan from the heat.
* Step 4
Add the truffle oil and stir through.
Add in half of the goats cheese and allow to melt into the pasta and mix through gently. Serve up and scatter over the remaining goats cheese.
Note: if there is a photo you can click to enlarge it
Tag
pasta such as fusilli Casarecce,
goats cheese, torn into small pieces,
small red onion, diced very finely,
garlic minced
chestnut mushrooms, sliced finely,
dried porchini mushrooms rehydrated in 200ml boiling water,
white pepper and salt to season. Extra for pasta water,
truffle oil (optional),
olive oil for frying. To garnish:
drizzle extra virgin olive oil
fresh parsley leaves
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