Creamy mushroom pasta with goats cheese and pear

30 Min
4 People
Rating starstarstarstarstar
Creamy pasta with mushrooms and spinach, topped with chopped toasted walnuts and served with fresh slices of pear.

Gluten friendly option - pasta is replaced with 1 packet of GF pasta.
1. Bring a saucepan of water to the boil. Cook pasta according to packet instructions. Reserve 1 cup cooking water before draining. Set pasta aside in a strainer.

2. Roughly chop walnuts and toast in a dry frypan for 3-4 minutes, or until golden, then set aside.

3. Chop rosemary leaves (to yield 1 tbsp) and sage. Slice spring onions and mushrooms. Rinse, trim and chop spinach.

4. Heat frypan with 40g butter and 1 tbsp oil over medium-low heat. Add crushed garlic, rosemary and sage. Sauté for 2-3 minutes, or until fragrant then stir in spring onions and mushrooms. Cook for a further 5 minutes.

5. Reduce the heat to low and add spinach and cheese. Stir to melt, then pour in pasta water, enough to make a sauce (we used 3/4 cup). Fold through pasta and season to taste with salt and pepper.

6. Divide pasta between plates, scatter over walnuts. Slice pear and serve alongside.

oil + butter (for cooking), salt, pepper
long pasta 500g

walnuts 1 packet (50g)

rosemary 2 sprigs
sage 1 packet
spring onions 1/3 bunch
mushrooms 400g
english spinach 1 bunch
garlic 2 cloves

goats cheese 1 packet (150g)

pear 1

From your pantry:
oil + butter (for cooking), salt, pepper