Tag Archives: vegetarian

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

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
Mushroom Walnut Parsley Pesto topped with creamy Rosary Goats Cheese

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


Recipe Instructions

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!

Warming Roasted Tomato Soup with Quinoa + Smoked Cheddar

I adore this recipe, especially during the cooler seasons – it is simple to make, healthy, filling and very warming! The quinoa and lentils provide protein which keeps you fuller for longer and adds a heartiness that is usually lacking in most soups.

This recipe is also completely gluten free and free from processed sugar too. Very handy for those following a gluten free diet or avoiding limiting their sugar intake.

Not a fan of smoked cheddar? You can easily swap this for normal vintage cheddar or for something different try our Vintage Lancashire Bomb cheese instead.


Roasted Tomato Soup Recipe
Warming Roasted Tomato Soup Recipe with Quinoa + Smoked Cheddar

Recipe Ingredients

  • 800g of tomatoes (ideally vine or plum tomatoes)
  • 2 x red peppers
  • 2 x medium red onions
  • 3 x garlic cloves
  • 1 x teaspoon cumin
  • ½ x teaspoon chilli powder
  • 2 x tablespoons of olive oil
  • 1 x tablespoon of balsamic vinegar
  • 2L of vegetable stock
  • 250g of red lentils
  • 250g uncooked quinoa
  • 50g of smoked cheddar – like this Organic Smoked Cheddar


Godminster Oak Smoked Cheddar
Oak Smoked Organic Cheddar – perfect to grate onto this warming soup

Recipe Instructions

1. Pre-heat the oven to 190 degrees Celsius.

2. Peel and chop the onion into quarters. Remove the stalks from the peppers and cut into large chunks. Chop the tomatoes in half widthways. Arrange everything on one large baking tray (or two medium sized ones if it doesn’t all fit on one).

3. Keep the garlic in their skins and add them in alongside the tomatoes. Sprinkle over the cumin seeds and season with a pinch of salt and a few grinds of black pepper. Drizzle over the balsamic vinegar and olive oil.

4. Place in the oven to roast for 45-55 minutes, or until the tomatoes are nice and soft and have blackened a bit around the edges. Remove from the oven, carefully take out the garlic cloves (remember they will be hot!) and peel off their skins. Add them back to the tomatoes.

5. Whilst the tomatoes are roasting, bring 2L of water to the boil in a large saucepan (do not add the vegetable stock cube or powder just yet). Add the lentils to the water and cook for between 15-20 minutes (or until the lentils are very soft). Now add the suitable quantity of vegetable stock powder or cubes, stir and then turn off the heat.

6. Bring a second pot of water to the boil. Rinse the quinoa under running water and then add to the boiling water. Cook for 12-15 minutes, drain and then set aside.

7. Add all of the cooked tomatoes, onions, peppers (don’t forget the peeled garlic + all of the lovely juices in the bottom of the baking tray as this all has amazing flavour) to the lentils and stock mixture. Blend the mixture with a stick blender until smooth. Taste and adjust the seasoning if required.

8. Stir the cooked quinoa into the tomato soup. Place into bowls to serve and then grate the smoked cheddar straight on the top.