This is another one for Ethel the Goat, using the Parpadelle from the hamper. I love the combination of mushrooms and goat's cheese and I knew that they would work great with some pasta and it worked perfectly, such a good combination. The addition of the thyme is also delicious too.
Goat's Cheese and Mushroom Parpadelle
(10 WW ProPoints per serving)
150g fresh parpadelle
120g mushrooms, sliced
1 clove garlic, sliced
60g goat's cheese
1 tbsp creme fraiche
2-3 springs of fresh thyme
Heat a frying pan and coat with cooking spray. Add the mushrooms and cook until they are golden brown and any water has evaporated. Add the garlic for the last minute.
Meanwhile, bring a pan of water to the boil. Add the pasta and cook for about 3-4 mins or whatever the packet says.
Drain the pasta and add the pasta back to the pan with the mushrooms. Add in the creme fraiche and goat's cheese and stir until combined. Stir in the thyme and serve.