Mushroom, Goat’s Cheese, Pear + Walnut Fettuccine

This combination is to DIE FOR! You can omit the goat’s cheese for YAY! Vegan Feta (or similar) if not using dairy. I have also used lentil fettuccine to make this recipe gluten-free. The flavours are a perfect combo of savoury and sweet, with a little crunch from the walnuts. Top with (vegan) Parmesan to finish it off and you got yourself a delicious pasta!

Inspired by I Quit Sugar.

Recipe

November 23, 2017
: 6
: 10 min
: 20 min
: 30 min
: easy

Make a bigger batch to save leftovers in the fridge!

By:

Ingredients
  • 2 tbsp of extra-virgin olive oil
  • 2 cloves garlic, peeled and chopped
  • 2 sprigs rosemary, fresh
  • 20 leaves sage, fresh
  • 500 g mixed mushrooms of choice, cleaned and chopped
  • 3 large handfuls of baby spinach, washed
  • 200 g soft (vegan) goat's cheese, crumbled
  • Sea salt and freshly ground black pepper
  • To Serve
  • 250-300g dried bean, buckwheat or regular fettuccine (approx. 600g cooked pasta)
  • 2 pears, sliced
  • Freshly grated pecorino or parmesan
  • 1 cup walnuts, roughly chopped, toasted (optional)
  • Sea salt and freshly ground black pepper
  • 1 tbsp apple cider vinegar
Directions
  • Step 1 Bring a large pan of water to the boil. Add a generous pinch of salt and the fettuccine, stir, and cook until al dente (according to the packet instructions).
  • Step 2 Meanwhile, heat the oil in a large frying pan on medium-low heat. Finely chop the garlic, rosemary and sage, add them to the pan and sauté for a minute or so, or until fragrant.
  • Step 3 Thinly slice the mushrooms, add them to the pan and sauté on a medium-high heat (without stirring) for about 5 minutes, or until golden. Turn them over and sauté for a further 5 minutes or until golden and tender. Remove from the heat, stir through the spinach and goat’s cheese until the spinach has wilted and the cheese has melted, then season to taste with salt and pepper.
  • Step 4 Fold the cooked fettuccine through the sauce and serve topped with some pear slices, Parmasan, walnuts, seasoning and a drizzle of oil and vinegar.

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