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Pasta is a super way to beat the credit crunch, not only is it cheap but it is also a great source of carbohydrates, which provide the body with energy. I buy wholewheat pasta as it contains more fiber and has more health benefits than its plain counterpart. You can easily choose wholemeal pasta in most supermarkets and Irish brand Roma has wholewheat options on both its penne and spaghetti.

Sundried Tomato, Basil and Goats Cheese Pasta
This is a tasty variation on my mushroom and goats cheese pasta, for those of you who just can't stand fungi! I actually originally made this with sunblushed tomatoes but I think sundried give a more intense flavour to the dish.

150g of sundried tomatoes (plus a little of the oil they are stored in).
75g of goats cheese.
25g of fresh basil leaves.
250g of wholemeal penne pasta.
A good pinch of sea salt.
A few slices of good crunchy toasted bread to serve.

Bring a large pot of water to the boil and add the pasta.
While the pasta is cooking, remove the tomatoes from the oil they are stored and set aside to add to the pasta later. Roughly chop the basil leaves and sundried tomatoes and set aside.
When the pasta is cooked drain in a colander and put back in the pot. Drizzle with the sundried tomato oil and add the basil and sundried tomatoes, stir to combine.
Crumble in the goats cheese and using a large serving spoon stir the cheese through the pasta.
Serve straight away or this also works really well as a tasty lunch box filler.

There are quite a lot of things that get me excited about food, but when it comes to sandwich ingredients, the combination of bacon and avocado always has me drooling! For many of us, lunch often becomes a chore rather than a pleasure, something that keeps us going between the days busy events. One of the best things you can do in order to ensure processed fast food doesn't become an option is to prepare in advance. Some cooked pasta with a little pesto and parmesan will always trump a big mac, plus your body will thank you for it! But when I do have time to eat at home for lunch this is one of my favourite sandwiches to make.

Bacon Avocado and Sundried Tomato Sandwich
Try and choose some tasty bacon from your butchers, it will make all the difference!

Makes 4 tasty sandwiches.
4 rashers of good quality bacon.
1 nice ripe avocado.
4 slices of Irish brown bread.
A little butter to spread.
75g of sundried or sunblushed tomatoes roughly chopped.
A pinch of sea salt and ground black pepper.

Place 4 rashers under a hot grill and cook on both sides till crispy. Toast 4 slices of Irish brown bread. Slice the avocado in half, remove the stone and carefully scoop out the flesh. Slice the avocado into half moon pieces. Butter the slices of toast and place a rasher of bacon on each slice. Top the bacon with pieces of avocado and tomatoes. Sprinkle with a little sea salt and ground black pepper. Serve straight away.

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.