Pumpkin pasta with sautéed mushrooms & goat’s cheese

Name: Pumpkin pasta with sautéed mushrooms & goat’s cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp pine nuts; 15 g butter; 200 g pack No.1 British Woodland Mushrooms; 1 tbsp Belazu Flavour Hacks Roasted Garlic; 250 g pack pumpkin & pine nut fiorelli; 150 g pack Chavroux Fresh Pure Goat’s Cheese Pyramid; 25 g pack flat leaf parsley, chopped

A luxe, full-flavoured midweek main, ready in just 15 minutes.

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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1 tbsp pine nuts
15g butter
200g pack No.1 British Woodland Mushrooms
1 tbsp Belazu Flavour Hacks Roasted Garlic
250g pack pumpkin & pine nut fiorelli
½ x 150g pack Chavroux Fresh Pure Goat’s Cheese Pyramid
¼ x 25g pack flat leaf parsley, chopped

Tip the pine nuts into a large frying pan and toast over a medium heat for 2-3 minutes until golden. Transfer to a bowl.
Melt the butter in the hot pan, then add the mushrooms, tearing any larger ones in half. Season and fry for 5 minutes, or until golden. Stir in the roasted garlic.
Meanwhile, boil the pasta according to pack instructions, then drain (reserve a cup of the cooking water).
Stir most of the goat’s cheese and 5-6 tbsp reserved pasta water into the mushrooms over a low heat. Gently fold in the pasta, top with the remaining cheese, pine nuts and the parsley, then serve.