Saturday, 21 November 2015

Mushroom and Spinach Goat's Cheese Pasta

A simple lunchbox salad.

Mushroom and Spinach Goat's Cheese Pasta (from Two Peas and Their Pod)
(Serves 6-8)

200g chestnut mushrooms, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cloves garlic, crushed
salt and pepper
500g dried pasta
200g spinach, coarsely chopped
170g goat's cheese, crumbled
bunch basil, chopped

Bring a pan of water to the boil and cook the pasta according to the packet instructions, but before draining, reserve 1 cup cooking water.

Whilst the pasta water is boiling, add a tbsp oil and a knob of butter to a frying pan. Add the mushrooms and cook until golden and brown. Add in the garlic and spinach and cook for 2-3 mins until wilted. Season and drizzle with balsamic vinegar. Take off the heat.

Toss the pasta with mushrooms, spinach, and goat's cheese. Add in reserved cooking liquid and stir until the cheese melts and the pasta becomes creamy. Toss in the basil and season with salt and pepper. Serve immediately or leave to cool and pack into a lunchbox.

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