Goats Cheese, Mushroom & Spinach Farfalle with White Wine and Hazelnuts
- Prep time: 25 minutes
- Calories: 620
- 65 g of Soft Goat Cheese
- 300 g of Portobello Mushrooms (small)
- 180 g of Farfalle Pasta
- 2 of Garlic Clove
- 1⁄4 Cup of White Wine
- 1 75g Pack of Baby Spinach
- 1 Small Bunch of Flatleaf Parsley
- 2 Tbsp of Thickened Cream
- 2 Tbsp of Hazelnuts
- 1⁄2 Tbsp of Butter (pantry)
Prepare Ingredients:Bring a pot of salted water to the boil. Peel and mince garlic. Pick parsley leaves and roughly chop, discarding stems. Cut mushrooms into small wedges.
Cook Pasta:Once water is boiling, add the pasta and cook 7-9 minutes or until al dente. Drain well and drizzle with a little olive oil to prevent pasta sticking together.
Toast Hazelnuts:Heat large, deep-sided frypan over medium-high heat. Add hazelnuts and toast in dry pan for 3-4 minutes, until lightly browned. Remove from heat and set hazelnuts aside, returning pan to the heat. When cooled, wrap hazelnuts in a tea towel and hit with heavy pan or rolling pin until roughly broken up.
Cook Mushrooms:Heat butter in the same pan over high heat. When the butter starts foaming, add the mushrooms and cook for 5 minutes over high heat until mushrooms have browned slightly. Reduce heat and add garlic and white wine to deglaze the pan. Cook for 3 minutes, stirring until liquid has reduced by half.
You Plate It:Add pasta, cream, a large handful of spinach and parsley (to taste), folding in gently to combine. Remove from heat once spinach has wilted. To finish, crumble goats cheese over the top. Divide amongst bowls and garnish with hazelnuts and any remaining parsley. Enjoy!