Mushroom, goat’s cheese, pear and walnut fettuccine

Mushroom, goat’s cheese, pear and walnut fettuccine

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

This is the pasta version of a goat’s cheese, pear and walnut salad that we have been making for years. It’s simplicity itself, using only a handful of delicious ingredients. We often choose pasta made from dried bean flour, which adds protein to the dish that normally is only carb-heavy.

Ingredients

Quantity Ingredient

Autumn

Quantity Ingredient
2 tablespoons butter or extra-virgin olive oil
2 garlic cloves, peeled
2 sprigs fresh rosemary, leaves picked
20 leaves fresh sage
500g mixed mushrooms of choice, cleaned
50g baby spinach or regular spinach, stems removed
200g soft goat’s cheese, crumbled
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
bean, buckwheat or regular fettuccine
firm but ripe pear
freshly grated pecorino, Grana Padano or Parmigiano Reggiano
roughly chopped toasted walnuts
sea salt
freshly ground black pepper
cold-pressed extra-virgin olive oil or walnut oil
balsamic vinegar

Method

  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).
  2. Meanwhile, heat the butter or oil in a large frying pan on a 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.
  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. You may need to add some water (preferably pasta water) to loosen the sauce if it’s too dry.
  4. Fold the cooked fettuccine through the sauce and serve topped with some pear slices, a sprinkling of pecorino, walnuts, seasoning and a drizzle of oil and vinegar.

Tips

  • We often use bean fettuccine made from 100% organic mung bean flour (or soy bean flour). There are different varieties available in most well-stocked supermarkets or health food stores, so pick your favourite.

    For a nut-free alternative, replace the walnuts with pumpkin seeds or sunflower seeds.

    For a vegan alternative, replace the goat’s cheese with a vegan soft cheese, and the pecorino with a vegan hard cheese.
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