Mushroom, rocket and goat's cheese pasta salad
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4 portions
Ingredients
- 250 grams dried rigatoni pasta
- 45 grams Flora light spread chopped
- 1 tablespoon extra virgin olive oil
- 200 grams Swiss brown mushrooms thickly sliced
- 4 large mushrooms quartered
- 1 garlic clove crushed
- 2 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives plus extra to serve
- 60 grams baby rocket
- 60 grams goat's cheese crumbled
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Cook pasta following packet directions. Drain well.
- Meanwhile, heat Flora and 1/2 the oil in a large frying pan over medium heat. Add mushrooms. Cook for 5 minutes or until golden and tender. Add garlic and lemon rind. Cook for a further 2 minutes.
- Combine lemon juice, chives and remaining oil in a small bowl.
- Add pasta to frying pan. Cook, tossing, for 1 minute or until heated through. Remove from heat. Add rocket and chive mixture. Season with salt and pepper. Toss to combine. Top with cheese and sprinkle with extra chives. Serve.
