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😋 A simple, quick and delicious recipe
A delicious salad that's as healthy as it is nutritious: pasta coated with a homemade basil pesto and served with hand-breaded goat's cheese, mushrooms and cherry tomatoes. Add crushed pistachios for crunch and Espelette pepper for spiciness: it's pure delight!
You can take it to a picnic, store it in tupperware for a quick lunch at the office, or even make it for a barbecue.
If you have leftover pasta, now you know what to do with it!
💙 Why you'll love this recipe
- It's ready in no time, and can be enjoyed hot or cold !
- It is ideal for any occasion : quick lunch, brunch, barbecue, etc...
- It can be stored for several days (batch cooking).
✅ A recipe suitable for gluten intolerant/allergic people
If you're allergic or intolerant to gluten, you can make this recipe: buy gluten-free pasta and remove the flour in the goat breading (or use gluten-free).
Be careful with salt, pepper, Parmesan and Espelette chili , which may contain gluten: look carefully at the labels.
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🌱 Too much pesto? Use it in other recipes!
- Pizza with pesto, mushrooms and goat's cheese
- Real vegetarian cheese and vegetable lasagne
- Focaccia sandwich with burrata, pesto and vegetables
- Polenta, roasted cauliflower with pesto, avocado and pomegranate
- Cheesy Pesto pinwheel
💡Frequently Asked Questions
Orecchiette, torsade or fusili: take whatever you like, except long pasta, which is more complicated to eat in a salad and goes better with dishes in sauce.
Of course! As you drain your pasta, run it under cool water to help it cool faster.
Put the breaded goats' cheeses in the oven for a few minutes (they'll soften in the microwave) and reheat the rest of the salad in the microwave.
Store in an airtight tin in the fridge. This means it can be kept for 2 or 3 days, but I advise you to make the goats' cheeses at the last minute, as they might otherwise go soft.
Button mushrooms: year-round.
Cherry tomatoes: June to October inclusive.
If you make this mushroom pasta salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Mushroom pasta salad
Ingredients
For the salad
- 2.47 oz fresh pasta
- 1.76 oz mushrooms
- Some shelled and natural pistachios
- 7.05 oz cherry tomatoes
- 1 pinch Espelette pepper
- 1 pinch salt
- 1 pinch black pepper
For the breaded goat cheese
- 3 oz hard goat cheese
- 1 egg
- 4 tablespoons flour
- 4 tablespoons breadcrumbs
For the homemade basil pesto
- 1.83 oz basil
- 1.23 oz pine nuts
- 1.87 oz Parmesan cheese
- 10 tablespoons olive oil
- 1 large garlic clove
- 1 pinch salt
Instructions
- Cut slices of goat's cheese and toss in flour, beaten egg and breadcrumbs.
- Dip them a second time in the beaten egg and breadcrumbs (goat's cheese is sensitive to cooking, otherwise it may run). Place in a hot frying pan over medium-high heat with a drizzle of olive oil and brown, then set aside.
- Cook the pasta in a pot of boiling water for the required time.
- Prepare the pesto by blending the basil leaves, 20 g of the pine nuts, Parmesan, garlic, olive oil and salt in a blender. Assess the texture: if you prefer your pesto runny, leave it as is. If you prefer it thicker, add more pine nuts and blend again.
- Chop the mushrooms and cherry tomatoes, then crush the pistachios.
- Place on plates, drizzle with balsamic cream, season with salt and pepper, and enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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