Tonight I felt like eating something with pasta that had a lot of flavour. Since I love goat’s cheese and mushrooms I decided to make a goat’s cheese sauce and bake some mushrooms in the oven. I made my own pasta since I love fresh pasta, but you could use whatever pasta you want.
I would recommend that you use a wider pasta than spaghetti so that you get the pasta to pick up a lot of the sauce. Pappardelle or tagliatelle, which I made, is good for this dish. The sauce gets a lot of flavour from the goat’s cheese and the mushrooms were crispy and buttery. A perfect pasta dish, easy to make and delicious 🙂
Ingredients Serves 2
Cooking time: 40 mins
- 200 g durum flour
- 2 eggs
- 2 portobello mushrooms
- 5 chestnut mushrooms
- 300 ml cream
- 1 onion
- 3 cloves of garlic
- 20 g butter
- 50 g goat’s cheese
- olive oil
- Set oven to 250°C
- If you are making your own pasta, see the steps here. (Remember that making your own pasta will add to the overall cooking time.)
- Cut the mushrooms in smaller pieces.
- Put them in an oven-proof dish.
- Chop one clove of garlic and sprinkle on top.
- Cut the butter in smaller pieces and put on top of the mushrooms.
- Add salt, pepper and some olive oil.
- Bake in the oven for 15 mins.
- Slice the onion thinly.
- Chop two cloves of garlic.
- Fry the garlic and onion in some olive oil on a low heat in a saucepan until the onion is soft.
- Pour the milk into the saucepan and let it come to a boil. Take it off the heat.
- Add 40 g of goat’s cheese.
- Either use a mixer or food processor to blend the mix until smooth. Add salt and pepper to taste.
- Prepare the pasta.
- Boil the pasta.
- Drain the pasta and add it to the sauce.
- Let the pasta soak up the sauce for a few minutes.
- Put some pasta and sauce on a plate.
- Add some of your baked mushrooms and a few slices of goat’s cheese.