"Chuck this simple, wholesome goats’ cheese, chestnut mushroom and spinach spaghetti together in a flash. Then add plenty of twists of black pepper and toasted pumpkin seeds to finish it off nicely."
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||5.9 g|
|Protein||6.8 g||22.8 g|
|Salt||0.89 g||2.98 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Boil a kettle
Add the pumpkin seeds to a baking tray and put the tray in the oven for 4-5 min or until lightly toasted
Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a high heat
Once hot, roughly crumble the chestnut mushrooms into the pan, add the roasted garlic paste and cook for 2 min
While the mushrooms are cooking, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat
Cook the spaghetti for 3-4 min or until cooked with a slight bite
Once done, drain the spaghetti, reserving a cup of the starchy pasta water
Meanwhile, dissolve 1/2  Knorr vegetable stock cube in 100ml [200ml] boiled water - this is your vegetable stock
Add the vegetable stock to the pan and bring to the boil over a high heat
Reduce the heat to medium and add the Chinese rice wine, crème fraîche and 1/2 of the goats' cheese
Add the baby leaf spinach and cook for 1 min, or until wilted
Add the drained spaghetti to the pan with a generous drizzle of olive oil and a grind of pepper
Stir it all together until the sauce begins to stick to the spaghetti – this is your quick, easy goats' cheesy spaghetti
Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!
Set the mushroom & goats' cheese spaghetti in the centre of the table, ready to share
Crumble the remaining goats' cheese all over, top with the toasted pumpkin seeds and a few cracks of black pepper and let everyone dig in