Recipes.

Mushroom, Goat’s Cheese, Pear + Walnut Fettuccine

By David Frenkiel & Luise Vindahl


I Quit Sugar - Mushroom Goats Cheese Fettucine
Photo by: David Frenkiel
  • 4 servings
  • Prep - 5 mins
    Cooking - 20 mins
  • Total - 25 mins
I Quit Sugar - Mushroom Goats Cheese Fettucine
Photo by: David Frenkiel

As David and Luise from Green Kitchen Stories say, this recipe is simplicity itself, using only a handful of delicious ingredients. Fresh sage, rosemary and goat's cheese pack this dish full of delectable flavours, yummo!  

Servings: 4
Preparation: 5 mins
Cooking: 20 mins

Ingredients

  • 2 tablespoons butter or extra-virgin olive oil.
  • 2 cloves garlic, peeled.
  • 2 sprigs rosemary, fresh.
  • 20 leaves sage, fresh.
  • 500 g mixed mushrooms of choice, cleaned.
  • 1 cup baby spinach.
  • 200 g soft goat's cheese, crumbled.
  • Sea salt and freshly ground black pepper.

To Serve

  • 400 g bean, buckwheat or regular fettaccine.
  • 1 pear, firm but ripe.
  • Freshly grated pecorino or parmesan.
  • 1 cup walnuts, roughly chopped, toasted.
  • Sea salt and freshly ground black pepper.
  • Extra-virgin olive oil.
  • 1 tablespoon apple cider vinegar.

Directions

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 (skillet) 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.


Note

This is an edited extract from Green Kitchen At Home by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
I Quit Sugar - Green Kitchen at Home

As David and Luise from Green Kitchen Stories say, this recipe is simplicity itself, using only a handful of delicious ingredients. Fresh sage, rosemary and goat's cheese pack this dish full of delectable flavours, yummo!

Ingredients

  • 2 tablespoons butter or extra-virgin olive oil.
  • 2 cloves garlic, peeled.
  • 2 sprigs rosemary, fresh.
  • 20 leaves sage, fresh.
  • 500 g mixed mushrooms of choice, cleaned.
  • 1 cup baby spinach.
  • 200 g soft goat's cheese, crumbled.
  • Sea salt and freshly ground black pepper.

To Serve

  • 400 g bean, buckwheat or regular fettaccine.
  • 1 pear, firm but ripe.
  • Freshly grated pecorino or parmesan.
  • 1 cup walnuts, roughly chopped, toasted.
  • Sea salt and freshly ground black pepper.
  • Extra-virgin olive oil.
  • 1 tablespoon apple cider vinegar.

Directions

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 (skillet) 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.

Note

This is an edited extract from Green Kitchen At Home by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
I Quit Sugar - Green Kitchen at Home

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