Recipe: Delicious Sig's Pasta Salad with Courgettes and Goats Cheese

Sig's Pasta Salad with Courgettes and Goats Cheese. Cook the pasta according to instructions. While the pasta is cooking, chuck the onion, garlic, courgette and lemon into a pan and coat with Remove from the heat, and stir in the goats cheese until it has melted a coated everything evenly. Beetroot and Goat's Cheese Salad with a Passionfruit Dressing.

You'll stir up a bright, zesty garlic and courgette sauce before tossing in linguine and creamy goats'. Creamy goat's cheese, sweet red onions and fragrant garlic combine beautifully to create a dish that's full of flavour. Add the onions and courgette spaghetti mixture to the pasta, with the reserved cooking water, half of the goat's cheese and seasoning. You can have Sig's Pasta Salad with Courgettes and Goats Cheese using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sig's Pasta Salad with Courgettes and Goats Cheese

1. Prepare 500 grams of of pasta of choice, I like using tagliatelle..
2. Prepare 4 of to 5 tablespoons of olive oil , plus a little extra for drizzling over the pasta.
3. It's 4 of small spring onions very finely chopped, include some of the stem.
4. You need 2 of to three tablespoons of best balsamic vinegar.
5. It's 3 of small courgettes (zucchini ).
6. You need 3 of cloves of garlic, bruised and very thinly sliced.
7. It's 150 grams of creamy soft, goats cheese , I use a a camenbert type cheese.
8. Prepare 1/2 tsp of dried mint , though this is optional.
9. Prepare 4 of large flat mushrooms , portobello optional, I just like to serve the salad on the mushrooms for extra texture.

This is a delicious salad that can be served for lunch, dinner or as a starter if you reduce the quantity. It is so fresh and light, I cannot get enough! This creamy goat cheese pasta salad is simple to put together and will become a family favorite! Customize with any vegetables you like.

Sig's Pasta Salad with Courgettes and Goats Cheese step by step

1. Boil your chosen pasta as to instructions on packet or/and if using homemade until Al dente..
2. in the meantime whilst the pasta is boiling cut the courgettes/zucchini in half lengthwise and then slice them thinly into halve circles. Heat the oil in a pan..
3. Add the very finely chopped onion to the pan and soften it but do not brown . Then add the courgettes and cook them for about five minutes or so , drizzle them in between with the balsamic vinegar, add the garlic and cook until the courgettes have taken on a slightly golden brown colour but still Al dente. Do not fry them..
4. If you are using the mint you can stir this in now.stir and turn off the heat and set aside to cool.
5. When the pasta is cooked drain in a sieve and run cold water over it so that it not carries on boiling. Drizzle with a little olive oil leave to cool.
6. Heat a little oil in a pan and cook your portobello mushroom , remove from pan serve the salad over the mushrooms, one for each person, , serve and enjoy..
7. Tip your pasta into a bowl and add the courgette mixture . Cut the cheese into small bits . Gently stir everything together...

What is in Goat Cheese Pasta Salad? The noodle and vegetable situation is very flexible. I recommend a short, twirly shape of pasta like fusilli so that the. Add peas and pickled courgettes for a punch of summer sweetness to this fresh and vibrant dish packed with shredded ham hock. Cut the goats' cheese into smaller chunks.