Goats cheese and mushroom pappardelle is a classic combination that is both creamy and earthy. A firm family favourite that is perfect in Winter!
Goats Cheese and Mushroom Pappardelle
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 4 large shallots, finely diced
- 3 cloves Garlic crushed
- 300g mixed Mushrooms, thinly sliced
- 120g Goats Cheese
- Salt, to taste
- Freshly Ground Pepper, to taste
- 3 tbsp fresh Tarragon, minced
- 200 ml Vegetable Stock
- 500g Fresh Pappardelle
- Juice of 1/2 Lemon
In a large fry pan over medium heat, warm the oil and butter. Add the shallots and sauté until golden, about 5 minutes. Stir in the mushrooms and cook for 5 minutes until they have softened.
Add the goats cheese, garlic, salt, pepper and tarragon to a blender and blend till combined. Stir into the pan. Pour in the stock, bring to a simmer and cook for 1 minute. Check seasoning and add more if need be.
Bring a large pot of water to a boil. Add a pinch of salt and the pappardelle. Cook according to pack instructions minus 1 minute. Reserve 1/2 cup of the cooking water.
Add the pasta to the sauce and heat through. Add some of the reserved cooking liquid. (Adjust according to how much sauce is in the pot already). Allow to cook for around 2 minutes.
Stir in the lemon juice and serve warm.