April 6 2020

Recipe: Pig Guide Pasta

As long as you’ve got pasta, cheese and mushrooms to hand you’ll never go hungry. But of course, it’s what you do with – and add to! – this classic larder staple triumvirate that makes all the difference to the end result.

This satisfying, speedy pasta dish combines a velvety mushroom sauce with earthy, fluffy goats cheese (or a cheese of your choice – see below), piquant sun-dried tomatoes and tender spinach, offering the perfect bridge between cosy fireside supper and brighter springtime lunch.

To give a lighter touch to what could, in its classic cream-based form, be an over-rich dish, I’ve used crème fraîche to bind the textures and flavours together, but bear in mind that using the reduced-fat variety will give the sauce a slightly runny consistency. Adding a splash of wine to the mushrooms just before they brown and spritzing a squeeze of lemon juice across the finished dish at the finish adds further vibrancy.

I’ve used farfalle as my pasta of choice here because those lovely little bow tie shapes hold the sauce so well, but fusili – or even macaroni – will do the same job. Don’t like that distinctively grassy goats cheese flavour? You’re not alone! Feta, blue cheese or mozzarella all work well in this dish.

What goes in it (serves two; can easily be doubled up to serve four)

150g farfalle

200g closed cup brown mushrooms, sliced

125g sun-dried tomatoes

150g spinach, lightly steamed

170g goats cheese, chopped (or whatever cheese you choose to use)

3-4 sprigs fresh thyme

200ml crème fraîche

1 clove garlic, crushed

1tbs each of butter and olive oil; a splash of white wine; lemon juice to taste

How to do it

While the pasta is cooking (you want it to be just below al dente, usually around 10 minutes) cook the mushrooms in the butter and olive oil until they start to release their juices. Add the crushed garlic and the stripped sprigs of thyme and cook for another two minutes, then splash in the wine and allow it to reduce for around a minute.

Pour the crème fraîche into the pan and allow it to heat through before adding the sun-dried tomatoes.

Add the cooked pasta to the sauce (never the other way around!) with a little bit of the cooking water to help thicken the sauce and bring it together. Stir to coat, then tumble the chopped goats cheese and separated strands of spinach through the whole mixture.

Spritz with lemon juice and serve immediately, in warm bowls.

Leave a Reply

Your email address will not be published. Required fields are marked *

Categorised in: Bath, News