We had a great long weekend here in Sussex and although the sun didn’t shine every day, we had lots of it yesterday to keep us smiling! The cloudy weather was actually a blessing in disguise as it gave me the opportunity to spend time in the kitchen to perfect a recipe that I have been working on for a while now. Here is the recipe for a mushroom-walnut-parsley pesto which I mixed into courgette noodles and then topped with a generous amount of one of my favourite goats cheeses of all time – the Rosary Garlic and Herb Goats Cheese.
This goats cheese is made in the UK and was the Supreme Champion at the British Cheese awards in 2014. It has an exceptional mousse-like soft texture and is subtly flavoured by a bit of garlic and some herbs. I can eat this simply stirred into pasta on its own with just a little olive oil, it is that tasty.
Combined with the earthy quality of the mushrooms and walnuts in this recipe, this cheese really shines and turns this humble dinner into a very special evening meal.
I made this recipe gluten free by using courgette noodles but if you are not following a gluten free diet then you can easily swap these for normal wheat pasta.
Mushroom Walnut Parsley Pesto Recipe with Goats Cheese
Serves 2 as a main evening meal. The pesto can be stored in an air tight contained and kept in the fridge to be used within 4 days.
– 2 medium courgettes (or 160g of dried wheat pasta if preferred), sliced into noodles by using a vegetable spiralizer or a vegetable peeler.
– 50ml + 1 tablespoon of extra virgin olive oil
– 2 tablespoons of butter
– 500g of chestnut mushrooms, rubbed clean with kitchen paper + roughly sliced
– 1/4 teaspoon cayenne pepper
– 1 medium clove of garlic (finely chopped or grated)
– 80g of walnuts, raw or toasted – your preference!
– 25g of flat leaf parsley
– 1/2 teaspoon of salt
– 1/2 teaspoon of ground black pepper
– 100g Rosary Goats Cheese, sliced into 4 circles
– 25g of pine nuts to serve
In a frying pan, heat one tablespoon of butter and 1 tablespoon of olive oil over a high heat. Add the sliced mushrooms and 1/4 teaspoon of cayenne pepper and sauté until the mushrooms are cooked through, tender and have released all their liquid. This should take around 15 minutes. Remove from pan and set aside.
Using a blender, add the finely chopped garlic, walnuts, parsley, 50ml of olive oil, salt, pepper, 1 cup of the cooked mushrooms and 2 tablespoons of water and pulse until thoroughly combined.
Heat a tablespoon of butter over a medium heat in the frying pan used to sauté the mushrooms. Add the courgette noodles and sauté until just heated through. Stir in 4 heaped tablespoons of the pesto to warm the mixture through. Taste and adjust the seasoning if required.
**If using normal wheat pasta, then cook the pasta according to the packet instructions, drain and then stir the pesto through the hot pasta in the pan. Again, taste and adjust the seasoning if required.**
Spoon the mixture into bowls and top with the remaining mushrooms, the sliced goats cheese and the pine nuts. Enjoy!