On Tuesday I traveled down to Cork for the first time ever to meet with the guys in Mercier press to discuss the release of the cookbook and the interior design. When I arrived they had a full mock up of the book to leaf through and I'm really thrilled with the look were going for. There's lots of bits to add here and there but it's much easier to work on it when you can see something that resembles the finished product.
I'm finally getting settled back into a some sort of normal routine after a fairly exciting but disruptive Christmas period, which means I'm getting to do a lot more cooking and photo's! I cooked two pasta dishes with goats cheese yesterday, one with sundried tomatoes and basil and this one here with garlic and mushrooms.
I'm a huge fan of goats cheese not only because of its distict flavour but there is recent research that suggests goats milk and cheese can be digested by the human body far easier than cow's. As it contains a similar calcium and nutrient content as cow's milk, it's has become common knowledge that people who suffer from a lactose intolerance can often use goat's milk and cheese as a dairy alternative.
Garlic Mushroom and Goats Cheese Pasta
Garlic and mushroom is a classic combination and works super in this tasty pasta dish. Crumbling the goats cheese over the hot pasta creates a creamy coating and leaves the dish with a distinctive tangy taste. The dish only takes the time to cook the pasta and is perfect to make a little extra and stick in a lunchbox for tomorrow.
250g of wholemeal penne pasta.
1 tablespoon of olive oil.
3 cloves of garlic chopped finely.
1 onion chopped into thin half moon slices.
150g of mushrooms sliced thinly (Approx. 6 large mushrooms).
75g of goats cheese.
A generous pinch of black pepper.
A generous pinch of sea salt.
Bring a large pot of water to the boil and add the pasta. While the pasta is cooking prepare the garlic and onion.
In a large frying pan heat the oil, add the garlic and onion and fry gently until softened and browned. Then add the mushrooms and cook until soft. The mushrooms will turn from white to a nice creamy brown colour.
When the pasta is cooked drain in a colander and put back in the pot. Drizzle with a little extra olive oil and add the mushrooms, garlic and onion. Crumble in the goats cheese, add the salt and pepper and stir together until everything is combined evenly.
Serve straight away in deep dishes and season with a little extra black pepper.