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Goats Cheese and Mushroom Pappardelle

by Safira Adam
on 27th December 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

 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

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  • 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
Prep Time


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Stir in the lemon juice and serve warm.


Safira Adam

Safira Adam is a full time blogger, photographer and mum of two. She has been working as a food blogger for a year and shares recipes, nutritional information and posts about events she has attended. She is currently studying Nutrition, Herbalism and Unani TIbb (Ancient Greek Medicine).
Read more posts by Safira Adam