Creamy Goats Cheese & Mushroom Pasta



200 g pasta such as fusilli Casarecce,
60 g goats cheese, torn into small pieces,
1/2 small red onion, diced very finely,
2 cloves garlic, minced,
150 g chestnut mushrooms, sliced finely,
10 g dried porchini mushrooms rehydrated in 200ml boiling water,
Pinch white pepper and salt to season. Extra for pasta water,
1/2 tsp truffle oil (optional),
2 tbsp olive oil for frying. To garnish:
To garnish:
1 drizzle extra virgin olive oil,
A few fresh parsley leaves


1- Bring some salted water to a boil and begin cooking pasta according to packet instructions. 

2- As the pasta cooks heat up the oil in a large pan over a medium heat. Add in the onions and fry gently for around 4 minutes until translucent and buttery soft.

3- 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.

4- 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.

Add the truffle oil and stir through.

5- 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. 

Garnish with a few fresh parsley leaves and drizzle over a little extra virgin olive oil and enjoy! 

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