Sig's Pasta Salad with Courgettes and Goats Cheese Spread the goat's cheese on the cooled bases, arrange the courgettes and chillies on top and spoon over the. When the creaminess in a pasta salad is from goat cheese? You have whole wheat pasta and immediately after it's cooked, you drench it with some olive oil, lemon juice and lots of crumbled goat cheese.

Ingredients of Sig's Pasta Salad with Courgettes and Goats Cheese

  1. You need 500 grams of of pasta of choice, I like using tagliatelle..
  2. You need 4 of to 5 tablespoons of olive oil , plus a little extra for drizzling over the pasta.
  3. You need 4 of small spring onions very finely chopped, include some of the stem.
  4. Prepare 2 of to three tablespoons of best balsamic vinegar.
  5. Prepare 3 of small courgettes (zucchini ).
  6. It's 3 of cloves of garlic, bruised and very thinly sliced.
  7. Prepare 150 grams of creamy soft, goats cheese , I use a a camenbert type cheese.
  8. You need 1/2 tsp of dried mint , though this is optional.
  9. You need 4 of large flat mushrooms , portobello optional, I just like to serve the salad on the mushrooms for extra texture.

Sig's Pasta Salad with Courgettes and Goats Cheese step by step

  1. Boil your chosen pasta as to instructions on packet or/and if using homemade until Al dente..
  2. in the meantime whilst the pasta is boiling cut the courgettes/zucchini in half lengthwise and then slice them thinly into halve circles. Heat the oil in a pan..
  3. Add the very finely chopped onion to the pan and soften it but do not brown . Then add the courgettes and cook them for about five minutes or so , drizzle them in between with the balsamic vinegar, add the garlic and cook until the courgettes have taken on a slightly golden brown colour but still Al dente. Do not fry them..
  4. If you are using the mint you can stir this in now.stir and turn off the heat and set aside to cool.
  5. When the pasta is cooked drain in a sieve and run cold water over it so that it not carries on boiling. Drizzle with a little olive oil leave to cool.
  6. Heat a little oil in a pan and cook your portobello mushroom , remove from pan serve the salad over the mushrooms, one for each person, , serve and enjoy..
  7. Tip your pasta into a bowl and add the courgette mixture . Cut the cheese into small bits . Gently stir everything together...

Remove the courgettes from the griddle and top with a slice of the goats' cheese. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish plenty of flavor. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. Rinse under cool water and drain.

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